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Corn Pudding with Parmesan Crust

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Corn Pudding with Jalapenos and Parmesan Crust

TheNaptimeChef Posted: November 20th, 2009
by TheNaptimeChef

Corn pudding is a traditional side dish at Thanksgiving and I've freshened it up with spicy jalapenos and a salty parmesan crust. Savory, sweet and spicy, this dish hits all the right notes. I like to serve it at Thanksgiving because it pairs so well with turkey, cranberry sauce and stuffing. If you serve this at your dinner table I promise that there won't be any leftovers.

Serves/Yields: 1 casserole (1 quart-size)

ingredient discovery
Ingredients all-purpose flour butter sweet corn more more
Mom's Corn Pudding with Parmesan Crust
3 T. unsalted butter
3 T. all-purpose flour
1 T. sugar
1 t. Kosher salt
3/4 c. whole milk, hot
1/2 t. nutmeg
3 eggs
1 12oz. can creamed corn
3/4 c. regular canned corn (not creamed)
1 small jalapeno, seeded and diced (optional)
1/2 c. freshly grated parmesan cheese
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1. Preheat oven to 350. Butter a 1-quart casserole dish, set aside.
2. In a medium saucepan, melt butter over medium heat. Add flour, sugar and salt, stir to make a roux. Cook for 1 minute, stirring constantly. Slowly stir in hot milk and stir until thickened.
3. Remove sauce from heat and stir in nutmeg, eggs, creamed corn and regular corn until just incorporated. Add jalapeno if using.
4. Pour into butter 1 qt. dish and spread parmesan cheese evenly over the top. Bake for 1 hour, or until set and golden brown around the edges. It will be poofed in the top when it comes out of the oven, but sink a little in the middle pretty quickly. Don't worry, that is how it is supposed to look!

Comments (2)

fyum writes: very easy, looks and tastes great. terrific basic recipe easy to make substitutions to. Posted: 9:50 am on February 3rd

merrymansgirl writes: I do catering and the majority of my clientele are diabetics and many family members are diabetic. So I took this recipe and incorporated it into one that my clientele and family members could enjoy. I used Splenda instead of Sugar, low fat or 2% milk instead of whole milk. Everyone loved it. Even the ones who are not diabetics. No one could tell the difference.

I am always changing recipes to make them diabetic friendly. My family and clientel can enjoy the same food as the rest of the family and not feel signaled out because of their diabeties. And their sugar stays down.
Posted: 3:51 pm on November 22nd

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