kicked Up Baked Corn Pudding Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If you don't care for spicy just omit or use only half of a jalapeno pepper :) Ingredients:
6 tablespoons butter, divided (can use more butter) |
2 cups frozen corn kernels, thawed |
1 cup half-and-half cream |
2 medium onions, finely chopped |
7 green onions, chopped |
1 tablespoon fresh minced garlic (if you are a garlic lover then add in another tablespoon) |
1 green bell pepper, seeded and finely chopped (can use red bell pepper or use both!) |
1 jalapeno pepper, seeded and finely chopped |
4 large eggs |
1 tablespoon flour |
salt and pepper (or use cayenne pepper for even extra heat!) |
2 cups parmesan cheese, divided |
2 cups cheddar cheese |
Directions:
1. Set oven to 350 degrees.
2. Butter an 11 x 7-inch glass baking dish.
3. Melt butter in a large skillet over medium heat.
4. Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
5. Transfer the mixture to a food processor and puree until a coarse texture consistancy.
6. Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
7. In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
8. Transfer the mixture to prepared baking dish.
9. Sprinkle with 1 cup Parmesan cheese.
10. Bake for 30 minutes uncovered.
11. Remove from oven, then sprinkle with grated cheddar cheese.
12. Return to oven, bake for another 15-20 minutes.
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