Sweet Corn Pudding Jalapeño

I’ve made this recipe from Just Simply Cuisine for Thanksgiving.
– Terry

Ingredients

• 4 cups frozen corn kernels, thawed and drained
• 4 large eggs
• 4 tablespoons granulated sugar
• ¼ cup (½ stick) butter, room temperature
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup heavy cream
• ½ cup whole milk
• 1 tablespoon fresh parsley, finely chopped
• ½ jalapeno, seeds and pulp removed, minced

Instructions

1. Preheat oven to 350° F.
2. Butter a medium sized soufflé dish or casserole dish.
3. To a food processor bowl add 3 cups of corn, eggs, sugar, butter, flour, baking powder and salt. Blend until mixture is almost smooth.
4. Transfer the corn mixture into a large mixing bowl and stir in the reserved cup of corn, cream, milk, parsley and jalapeño. Pour batter into prepared dish.
5. Bake for approximately 45 minutes or until browned on top and the center is just set. Let cool for about 10 minutes but serve warm.