Jalapeño Cheddar Creamed Corn

This is the definitive recipe for the Southern Style Creamed Corn but with a Southwestern twist. And don’t ever be afraid to add Bacon or even some cooked Chorizo Sausage if you’re feeling especially Southwestern. 

• 2 Large Jalapeños seeded & Diced

• 1 11 oz Canned Corn with Peppers drained

• 1 11 oz Can Fire-Roasted Corn drained

• 1 11 oz Can Cream Style Corn

• 5 Eggs

• 3/4 Cup Heavy Cream

• 4 Tbs Butter melted

• 2 1/2 Tbs Cornstarch

• 2 1/2 Cups Cheddar Cheese shredded

• Paprika

• Cayenne

• Spices

1. Preheat the oven to 350° and grab a large bowl. Pour the Heavy Cream and the Cornstarch in it and whisk away until it’s nice and smooth.

2. Now, add the Eggs and whisk away. Then add the Jalapeños and stir before adding the Creamed Corn, Fresh Corn, Melted Butter, almost 2 Cups of the Cheddar Cheese, and lastly, the Paprika and Spices. Make sure to whisk after each ingredient is added.

3. Pour this concoction into a 9 x 13 inch baking pan that you’ve greased with some Butter and then top it all off with the remaining Cheddar Cheese.

4. Bake this Creamy Corn goodness for 45 minutes.

5. Once the 45 minutes are up, you can fire up the broiler for about 2 minutes if you’d like a crunchy top.