Street Corn Pudding
Updated October 10, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Nonstick cooking spray
1 large or 2 medium jalapeños
1 (8.5-ounce) box cornbread or corn muffin mix
1 (14.75-ounce) can creamed corn, not drained
1 (14.75- to 15-ounce) can whole kernel corn, rinsed
½ cup salted butter, melted and cooled
2 tablespoon granulated sugar
2 large eggs, beaten
1 cup sour cream
¼ cup milk
Crema, Tajín and crumbled queso fresco, for serving (see Tip)
Nutritional analysis per serving (8 to 10 servings)
30 grams carbs; 77 milligrams cholesterol; 316 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 1 gram trans fat; 3 grams fiber; 495 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
- Step 2
Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.
- Step 3
In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.
- Step 4
Bake until golden brown and gently set in the center, 55 to 65 minutes.
- Step 5
Top with the crema, Tajín and queso fresco. Serve hot.
Crema, Tajín and queso fresco are available in supermarkets and Mexican groceries. If you can’t find crema, you can mix sour cream with milk until it’s thin enough to drizzle. You can swap queso fresco for another fresh cheese, such as a mild feta cheese.
Private Notes
Comments
Don't use a mix, cornbread is easy and you only need the dry ingredients: 1 1/2 cup yellow cornmeal 1/2 cup flour, corn flour or masa harina (tasty and gluten free) 1 tsp. baking soda 2 tsp baking powder Pinch of salt You can skip the salt if using canned corn instead of fresh.
This recipe is a 'jalapeno-ized' classic Midwestern corn pudding, but it misses the spirit of elotes or esquites. It needs roasted corn - not canned corn - for a bit of smokiness. It needs cotija cheese, Tajin Classico Seasoning (chili powder + lime + sea salt) & garlic powder mixed with the corn - not just a garnish on top please. The "sauce" is made of mayonnaise and crema or sour cream/yogurt. Sugar isn't needed. You can sub poblano peppers for jalapenos.
If you prefer not to use canned creamed corn, here's my creamed corn hack for my Thanksgiving Corn Casserole. 2 cups Corn (preferably fresh but frozen is fine) 1 cup Milk (I usually use 1% or 2%, haven't tried Almond or Oat) 1 Tablespoon Honey 1 Teaspoon Kosher Salt (or more to taste) 1 Teaspoon Ground Black Pepepr (or more to taste) Add milk, 1 cup corn, honey, salt & pepper in blender & blend for 1 minute. Pour into bowl & add remaining 1 cup of corn kernals. It's a tiny bit more than a can
Was hoping to use up some old corn powder (freeze dried and powdered corn) but sadly it was rancid. Used about 1 oz cornmeal and 9 oz of rice grits to use them both up in place of the Jiffy. Made my own creamed corn by pureeing some with some extra milk. This is a flexible recipe--it all works and was well enjoyed in our house.
I made this exactly as written. But I had so many other dishes on the menu that forgot to serve it. We dug in after dinner and it was fantastic Will save it for tomorrow!
@Miko it's not a thing in my country, but i often make cornbreadfrom scratch.