Spicy Corn Pudding

We could honestly devour the entire tray of this outrageously delicious, sweet and spicy corn pudding (that resembles a souffle). For a more elegant presentation you can bake in individual souffle dishes. It freezes very well for a quick side dish anytime.




  1. Preheat oven to 375. Butter a two-quart casserole.
  2. In the bowl of food processor, purée the jalapenos and Anaheim peppers. Add the corn and pulse five times.
  3. Scrape the mixture into a bowl, add eggs, and beat well to blend. Add cottage cheese, heavy cream, butter and Parmigiano Reggiano, stir well.
  4. Add the flour, baking powder, sugar, and salt. Mix until the dry and wet ingredients are well combined.
  5. Spoon the mixture into the casserole and bake for 30-45 minutes, or until pudding is set.


Recipe From: ”Anna Pump’s cookbook, “Country Weekend Entertaining.”