Cheddar Jalapeño Corn Pudding with Blistered Tomatoes
 
Ingredients
  • 3 jalapeño peppers
  • 4 eggs
  • 4 cups cooked corn kernels
  • ¼ cup all-purpose flour
  • ¼ cup cornmeal
  • 1 TB sugar
  • ½ tsp baking soda
  • ½ tsp. salt
  • 6 oz. Cabot Farmhouse Reserve White Oak Cheddar, grated
  • 3 oz. butter, melted
  • ½ cup buttermilk
  • 3 pints mixed cherry or grape tomatoes
  • 2 TB olive oil
  • 2 oz. basil, sliced
Instructions
  1. Preheat the oven to 350 and butter a deep, 2-qt. baking dish.
  2. Roast the jalapeño peppers in a dry skillet or on the grill until the skin is charred all over. Allow to cool and remove the skin. Slice the peppers in half, remove the veins and seeds and chop into thin strips.
  3. In a large bowl, beat the eggs. Add the corn kernels and stir to combine.
  4. In a small bowl, whisk together the flour, cornmeal, sugar, baking soda and salt.
  5. Add the dry ingredients to the bowl with the eggs and corn. Add the sliced jalapeños, 4 oz of the grated White Oak Cheddar, the melted butter and buttermilk and stir to combine.
  6. Pour the pudding mixture into the prepared baking dish.
  7. Top with the remaining 2 oz of White Oak Cheddar.
  8. Bake at 350 for one hour.
  9. While the pudding is baking, prepared the blistered tomatoes. Heat the olive oil over medium-high heat in a large skillet. Add the tomatoes and sauté until the skins begin to crack and the tomatoes start to break down.
  10. Pour tomatoes and their juices into a bowl and toss with salt and basil.
  11. To serve, top each portion of corn pudding with some of the blistered tomatoes and their juices.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/08/07/cheddar-jalapeno-corn-pudding/