Sweet Corn Pudding Jalapeno

This recipe from Just Simply Cuisine has become part of our Thanksgiving tradition.
- Terry

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 350° F.

Butter a medium sized soufflé dish or casserole dish. Blend only 3 cups of the corn plus the rest of the ingredients except for the cream, milk, parsley and jalapeno in food processor until almost smooth.

Transfer to a large mixing bowl and stir in the reserved cup of corn, cream, milk, parsley and jalapeno. Pour batter into prepared dish. Bake until brown and center is just set, about 45 minutes. Let cool for about 10 minutes, but serve warm.