45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 307g
Price Per Serving: 2.03$
631kcal
Nutrition
Calories: 631kcal
Protein: 9.03%
Fat: 72.24%
Carbs: 18.73%
Ingredients
- 8 tablespoonsbutter
- 1 mediumonionchopped
- 2 clovesgarlicsliced
- 12 ears corn
- 0.3 cupflour
- 1 quartcup heavy whipping cream
- 1 cupgritscooked
- 3 tablespoonsjalapeño pepperscanned minced
- 10 servingssalt
- 10 servingspepperblack freshly ground
- 9 eggsbeaten
- 1 cupcheddar cheeseshredded white
Equipment
- food processor
- oven
- pot
- immersion blender
Directions
- Preheat the oven to 42
- Melt the butter in a heavy-bottomed pot over medium heat.
- Add the onions and garlic and cook for 3 minutes.
- Add the corn kernels and cook, stirring, for an additional 3 minutes.
- Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil.
- Add the cooked grits, remove from the heat, and stir in jalapeo peppers. Taste and season well with salt and pepper.
- With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), pure the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.
- Pour the mixture into an ovenproof dish and sprinkle with the cheese.
- Bake for 2530 minutes, until the center puffs and the corn pudding turns golden brown.
Nutrition Facts
Properties
Flavonoids
Taste
Nutrients percent of daily need