SWEET CORN PUDDING
WEEKLY SPECIALS 5/24/2015
Courtesy of www.cabotcheese.coop
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups sour cream
6 tablespoons Cabot Unsalted Butter, melted
3 1/2 cups fresh corn kernels (from about
7 ears of corn or frozen whole kernel corn, thawed
1/2 cup minced seeded jalapeno pepper (about 3 peppers), optional
Preheat oven to 350°. Lightly grease a 13 x 9-inch baking dish with cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
Whisk eggs in a large bowl. Whisk in sour cream and melted butter; add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish.
Bake 30 minutes or until center is set.