Seviche's Anthony Lamas Shows How to Make Jalapeño Corn Pudding For Thanksgiving
Thanksgiving is a holiday loaded with tradition—the turkey, the stuffing, the cranberry sauce. But Louisville cooks can still hold true to holiday traditions while spicing up a dish or two.
With Thanksgiving looming for holiday cooks, Seviche chef Anthony Lamas showed WFPL's Alix Mattingly how to put a new spin on corn pudding. Watch below:
Jalapeño Corn Pudding
Prep time: 10 minutes
Cook time: 45 minutes
1 quart heavy cream
½ pound butter, plus 1 tablespoon
½ cup flour
¼ cup sugar
2 tablespoons salt
1 teaspoon baking powder
1 teaspoon white pepper
8 ears of corn, kernels stripped off
4 jalapeños, diced
Preheat oven to 350 degrees.
Melt ½ pound of butter over low heat or in the microwave. In a large mixing bowl, combine melted butter, eggs and heavy cream. Whisk thoroughly until smooth. In a second large mixing bowl, combine flour, sugar, salt, baking powder and white pepper. Slowly pour the wet ingredients into the bowl of dry ingredients, stirring constantly to avoid lumps. Add the corn and jalapeños and stir thoroughly to mix.
Prepare your dish by rubbing 1 tablespoon of butter inside to ensure the pudding does not stick. Pour the corn mixture into the dish and bake for 45 minutes or until lightly browned.