Street Corn Pudding

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Brett Anderson and Genevieve Ko (recipe from Ernest Servantes) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 5 minutes
• 🍳 Cook time: 1 hour 25 minutes
• ⏱️ Total time: 1 hour 30 minutes
• 🍽️ Servings: 8 to 10

§Ingredients

• Nonstick cooking spray
• 1 large or 2 medium jalapeños
• 1 (8.5-ounce) box cornbread or corn muffin mix
• 1 (14.75-ounce) can creamed corn, not drained
• 1 (14.75- to 15-ounce) can whole kernel corn, rinsed
• ½ cup salted butter, melted and cooled
• 2 tablespoon granulated sugar
• 2 large eggs, beaten
• 1 cup sour cream
• ¼ cup milk
• Crema, Tajín and crumbled queso fresco, for serving (see Tip)

§Directions

1. Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
2. Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.
3. In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.
4. Bake until golden brown and gently set in the center, 55 to 65 minutes.
5. Top with the crema, Tajín and queso fresco. Serve hot.

§Additional Resources

The original recipe at cooking.nytimes.com

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