Parmesan cheese, low-fat margarine, and sour cream lighten up this corn pudding studded with green chiles and jalapenos.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
185 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart rectangular casserole dish with cooking spray.
Step 2
Puree 1 cup corn, margarine, and eggs together in a food processor or blender.
Step 3
Combine remaining corn with pepper Jack cheese, sour cream, cornmeal, green chiles, jalapeno, and salt in a large bowl. Add pureed corn and mix well. Pour mixture into the prepared dish; sprinkle Parmesan cheese on top.
Step 4
Bake in the preheated oven until puffy and golden, about 30 minutes. Broil for a few minutes until golden spots appear.
Ingredients
2 eggs
½ teaspoon salt
½ cup grated Parmesan cheese
½ cup yellow cornmeal
cooking spray
1 cup light sour cream
¼ cup diced jalapeno peppers
3 cups corn kernels, divided
4 ounces light margarine, melted (such as Promise®)
9 ounces pepper Jack cheese, cut into 1/2-inch cubes
1 (4 ounce) can diced green chiles, drained and patted dry