Ingredients:
1 (285 g) cans kernel corn, drained ( NOT creamed corn)
1/2 cup sour cream
1/3 cup milk
3 eggs
1 jalapenos, finely minced ( leave the seeds in if you want it spicier)
1/4 cup blue cheese
salt and pepper, to taste
Directions:
Lightly grease a 2 QT baking dish with butter.
Pre-heat oven to 350 F.
Take 1/2 cup of the corn kernels from the (drained) can and set aside.
Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
Add milk and eggs and puree well.
Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
Mix thoroughly and season to taste with salt and pepper.
Pour mixture into the baking dish and bake for one hour.
When done, the top should be golden brown and the pudding set through.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.