SWEET CORN PUDDING

By Lori | May 25, 2015

WEEKLY SPECIALS 5/24/2015

Courtesy of www.cabotcheese.coop

Ingredients

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

Directions

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.