Directions:
- Lightly grease a 2 QT baking dish with butter.
- Pre-heat oven to 350°F.
- Take 1/2 cup of the corn kernels from the (drained) can and set aside.
- Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
- Add milk and eggs and puree well.
- Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
- Mix thoroughly and season to taste with salt and pepper.
- Pour mixture into the baking dish and bake for one hour.
- When done, the top should be golden brown and the pudding set through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.16 Kcal (348 kJ) | ||
| Calories from fat | 53.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 93.04mg | 31% | |
| Sodium | 129.05mg | 5% | |
| Potassium | 112.45mg | 2% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 132.49 Kcal (555 kJ) | ||
| Calories from fat | 85.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 9% | |
|---|---|---|---|
| Cholesterol | 148.23mg | 31% | |
| Sodium | 205.61mg | 5% | |
| Potassium | 179.15mg | 2% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.32g | 3% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 8.35g | 10% | |
| Vitamin C | 4.7mg | 5% | |
| Iron | 0.7mg | 2% | |
| Calcium | 136.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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