Cheesy Texas Corn Pudding

Ingredients

• 1 large jalapeño chile pepper
• 4 large Land O Lakes® Eggs
• 1 1/3 cups sour cream
• 1/2 cup yellow cornmeal
• 1/2 cup (60 grams) all-purpose flour
• 1/4 cup honey
• 1 teaspoon baking powder
• 1 teaspoon garlic salt
• 3 cups fresh or thawed frozen corn kernels
• 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded, divided
• 2 tablespoons Land O Lakes® Butter

Instructions

1. 1

   Heat oven to 375°F. Place 10-inch cast iron skillet into oven while preparing batter.

2. 2

   Coarsely chop jalapeño to yield 1/4 cup. Slice remaining jalapeño. Set aside.

3. 3

   Place eggs, sour cream, cornmeal, flour, honey, baking powder, garlic salt and 2 cups corn into blender. Blend until well combined. Stir in 1 1/2 cups cheese, remaining 1 cup corn and 1/4 cup chopped jalapeño.

4. 4

   Carefully remove hot skillet from oven. Add butter; swirl to coat pan. Pour batter into skillet. Top with jalapeño slices and remaining 1/2 cup cheese.

5. 5

   Bake 35 minutes or until edge is deep golden brown and knife inserted in center comes out mostly clean. Let stand 15 minutes before serving. Serve warm.