About
Places everyone! It's time for this dinner's curtain call! And what a debut it is for Off-Broadway Pudding! Sweet, creamy, spicy, with lots of summery corn flavor and rich butter to draw you in for an encore, Off-Broadway Pudding has it all! You can dress it up with créma or cheese, but no matter what, you can taste the pure flavor talent this dish brings to your table! It's moving on up in the world!
Ingredients
- For the pudding:
- 1 large or 2 medium jalapeños
- 1 (8.5-ounce) box cornbread or corn muffin mix
- 1 (14.75-ounce) can creamed corn
- 1 (14.75-15-ounce) can whole kernel corn, rinsed and drained
- 1/2 cup salted butter, melted and cooled
- 2 tablespoons granulated sugar
- 2 large eggs, beaten
- 1 cup sour cream
- 1/4 cup milk
- Optional, for serving:
- créma, to taste
- Tajín, to taste
- queso fresco, to taste, crumbled
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat an 8-inch square baking or casserole dish with nonstick cooking spray.
Step 3 -On a baking sheet, add the jalapeño and roast until slightly tender, about 20 minutes.
Step 4 -Allow the jalapeño to cool until safe to handle.
Step 5 -Cut off the stem and optionally discard the seeds and veins from the jalapeño.
Step 6 -Dice the jalapeño.
Step 7 -In a large bowl, add the cornbread mix, the creamed corn, the corn kernels, the butter, the sugar, the eggs, the sour cream, the milk, and the diced jalapeños and mix until combined. Be careful not to overmix it.
Step 8 -Pour the batter into the prepared baking dish.
Step 9 -Bake until golden-brown and gently set in the center, about 55 minutes-1 hour 5 minutes.
Step 10 -In a small bowl, add the créma and the Tajín and whisk to combine.
Step 11 -Serve hot, drizzled with the Tajín-créma and sprinkled with the queso fresco.
