New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Thursday, August 28, 2008

Jalapeno Corn Pudding CrockPot Recipe


Day 241.

I've never had corn pudding before. There are a lot of things I've never had before. I don't seem to get out much. I'm working on it.

The kids and I went to the library with my mom last week and I checked out a bunch of cooking books and magazines. One of the books was on Southern Cooking, and I xeroxed a corn pudding with chiles recipe. When I went to make it yesterday, I realized I didn't have a few of the listed ingredients, and wasn't in the mood for heavy cream and a bunch of butter.

So I tweaked. The finished result is sweet and velvety with a tangy-spicy kick. If I wasn't badly sunburned, I'd give myself a pat on the back.

The Ingredients.

--2 cups of frozen or fresh corn kernels (I used frozen, 1 cup regular corn, and 1 cup roasted)
--2 T unsalted butter, melted
--1 cup milk (2% or lower)
--2 eggs
--2 T white sugar
--2 T flour (I used Bob's Red Mill)
--1 tsp baking powder (I omitted this because Bob's has it in there already)
--1/2 tsp Kosher salt
--2 T jalapeno pepper slices, chopped
--1/2 cup shredded sharp cheddar cheese

The Directions.

I used a 4 quart round crockpot for this recipe. It was a good size.

Spray the inside of your crockpot with cooking spray. Melt the butter in the microwave and put it in. Add milk, eggs, salt, sugar, flour, and baking powder. Whisk the ingredients together. Stir in the corn kernels, cheese, and chopped jalapenos.

Cover and cook on low for 3-5 hours. This is cooked through when the edges brown and begin to pull from the sides and the center is set. Take the lid off for 20-30 minutes when set and continue to cook on low to get rid of the added condensation.

I cooked our pudding for exactly 4 hours on low, then let it cook for another 20 with the lid off.

The Verdict.

Adam and I loved this. The kids had plenty of leftover food in the house to munch on---but did try a spoonful or two with the jalapenos removed. Adam and I had this alongside a spinach salad.
This would be a welcome addition to a holiday dinner or potluck supper.

30 comments:

Anonymous said...

I love this site. Can you please put together a cookbook when the year has ended? I want all these recipes (except not the duds : ) ).

mary

Terri said...

Next time you get badly sunburnt, wet a towel with vinegar and set it on the burn. The swelling will go down, and the burn will heal twice as fast. Love the recipes.

Rachael said...

I actually have all these ingredients on hand...yay! Going to have to try this one too:)

Mother Hen said...

I bet your house smelled wonderful while this was cooking. My Pirates will love this recipe!

itsahumanzoo said...

Do you think canned corn would work as well? I have everything else, but the frozen corn, and my husband isn't a fan of canned corn anyway, so maybe I could trick him into eating it if I cooked it in the crock...

BethanyB said...

Ok, so I 'accidentally' found you a couple of weeks ago. I live in a part of North America where food pretty much costs a hundred million bucks and I have to really stretch to make our food budget go far enough. CrockPotting has totally been helping! Please don't stop blogging in '09! We NEED you! ;-)

kay said...

i love corn puddin'!! of course being in the south that's not something unusual for me. but i've never made it in the crockpot.

again stephanie, thank you from the bottom of my heart!!

Mimi said...

Looks yummy. I will definitely be trying this soon.

Smelling Coffee said...

This looks delicious! I love corn casseroles. Definitely one I want to try!

I thought I would share a crockpot recipe with you. It's a barbeque roast that we use for three different types of meals. I shared it earlier this week on my blog:

http://smellingcoffeetoday.blogspot.com/2008/08/easy-back-to-school-bbq.html

It's one of our family favorites!

God bless you as you press on to day 365!

Amiyrah said...

oh man! this would have gone great with our fried chicken tonight! Oh well, will definitely use it in the future. I love corn pudding and Hubby loves anything with some heat in it.

Dani said...

what wonderful timing. The Bread Winner doesn't like corn. But he's in Spain so I can cook whatever I want. I want this.

Anonymous said...

Thank goodness for the internet. As a stay-at-home mom, years ago, my only outside sources were the library and television.
Maggie

jjnhubbs said...

First of all, you rock! Has anyone told you that today? Ha. Secondly, I just read this recipe and you mentioned getting rid of the condensation by cooking with the lid off...well, I have a tip that you may or may not have already tried! When you're ready to get the extra moisture out, try putting a double or triple layer of paper towels under the lid so that they are taught across the top of the crockpot. They soak up the condensation so things can brown and you don't have to lengthen the cooking time! I do this when I make enchilada casserole (for the last couple of hours), and it works every time!

Jenn

Crockpot Lady said...

oooh, Jenn, I have not tried that! I will give it a go, what a fantastic idea.
xoxo
steph

Mimi said...

I made this last night and wow it was good. I got a little over excited with the jalapeƱos though. I had to drink 2 or 3 glasses of milk with it.

monique said...

steph, if i omit the jalapenos do u think this would still be good? anyway, keep the recipes coming. u are a huge help to me:)

Anonymous said...

This is the second recipe of yours that I have made--it was soo good! I might have glutened myself with the baking powder but overall it was great. My husband asked for it to be spicier next time but I thought it just perfect.

Thanks for all of your awesome recipes and even more so that they are all gluten free!!!

Nicole
Newport News, VA

Christina said...

Do you think this would work as well with green chili's? I love corn pudding. And corn casserole. And corn on the cob. And just plain corn. yum.

Anonymous said...

This corn pudding is REALLY good.
I'm taking it to a potluck by popular request :)

Anonymous said...

Would this recipe work with some sort of meat added??? I'm thinking sliced sausage links or cubed ham...any ideas, comments?

trucksr4gurls said...

ooh, i am soooo not a corn lover, but my dh is. i'm definitely gonna give it a try, if it tastes as good as it sounds it is goin' to the nieces for thanksgiving!

Anonymous said...

Wow - what a great site. I absolutely love crockpots. I made this recipe today and it is fantastic. I think I will try doubling it next time. Thanks!

MagicWoman said...

This sounds delicious! I can't wait to try it out!

SeaBean said...

I have made this a couple times now (and I did use whole milk - it was all we had! turned out fine) and it's very popular. I used fresh jalapenos..just one but next time will try more because the spice completely disappeared.
I am making a double batch to take to Thanksgiving potluck!

JennAviv said...

This was delicious - I used canned corn, so if anyone is curious at this late date, it works!! Also, just as an FYI, my husband wants me to start making this for breakfast! I thought it went well with baked ham, but it would be just as lovely with hash browns, I bet!

Theresa said...

Another huge hit - especially with the hubs! We ate it with loose meat sandwiches. YUMMY!

Nancy said...

This was delicious! I made it for a large group of people, so I used a 6-quart crockpot. I used fresh corn, 14 ears, cut off the cob. Then I tripled the sauce ingredients except used 4 giant jalapenos and a mix of cheddar and pepper jack cheeses. It was delicious and not too spicy. Thanks for the great recipe!

Quiltin' Jenny said...

Awesome! We made this with fresh jalapenos from our garden (I used 4 small ones and it could have used more) and it was a hit with all 3 kids, 2 parents, and 2 grandparents. Only flaw in this recipe was that there was not enough - will definitely double next time!

I made it in my 6 qt crock, and it was done much faster. Just left it on warm until we were ready. Also, the paper towel trick was great. This browned up beautifully.

Thanks for all your recipes and inspiration.

connie said...

sorry to be late on commenting...just found this. can i leave out the flour or use cornstarch? my husband can't eat gluten and we live overseas without access to gluten-free flours, etc thanks!! :)

Stephanie O'Dea said...

Hi Connie,

I haven't made it without the flour, but I'd imagine it would work okay-- it will still set but not quite as firmly (the eggs will provide shape). Still add in the baking powder, if you have it, to get a bit of a rise.

good luck, and happy slow cooking!

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