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Video: How Tuesday #24

Corn Pudding & Southwestern Deviled Eggs

Creamy Corn Pudding

Yields1 Serving

 

 4 Ears of Sweet Corn, uncooked (each ear yields about 1/2 to 3/4 cups)
 1 Can of Cream Corn
 2 Eggs
 4 tbsp Melted Butter
 ¼ cup Heavy Cream
 ½ cup Corn Meal
 2 tbsp Sugar
 ¼ cup Milk
 4 oz Room Temp Cream Cheese

1

Preheat your oven to 350 degrees.

2

Grease a 9x9 baking dish with butter and set aside.

3

In a small bowl, whisk the two eggs and set aside.

4

In a large mixing bowl, whisk the milk and cream cheese together until well incorporated.

5

Add the eggs, butter, cream and sugar and whisk until thoroughly incorporated.

6

Add the all corn and corn meal then mix together with a mixing spatula.

7

Pour ingredients into the greased pan and bake for 50 minutes or until the top is golden brown and the edges are crispy. Enjoy!!!

Ingredients

 4 Ears of Sweet Corn, uncooked (each ear yields about 1/2 to 3/4 cups)
 1 Can of Cream Corn
 2 Eggs
 4 tbsp Melted Butter
 ¼ cup Heavy Cream
 ½ cup Corn Meal
 2 tbsp Sugar
 ¼ cup Milk
 4 oz Room Temp Cream Cheese

Directions

1

Preheat your oven to 350 degrees.

2

Grease a 9x9 baking dish with butter and set aside.

3

In a small bowl, whisk the two eggs and set aside.

4

In a large mixing bowl, whisk the milk and cream cheese together until well incorporated.

5

Add the eggs, butter, cream and sugar and whisk until thoroughly incorporated.

6

Add the all corn and corn meal then mix together with a mixing spatula.

7

Pour ingredients into the greased pan and bake for 50 minutes or until the top is golden brown and the edges are crispy. Enjoy!!!

Creamy Corn Pudding

Southwest Deviled eggs

Yields1 Serving

 

 12 Farm Fresh Eggs
 1 cup Mayo (Duke's)
 2 tbsp Dijon Mustard
 1 tbsp Chipotle Mole Sauce (It's the sauce int eh canned Chipotle Peppers)
 ½ tsp Cumin
 ½ tsp Chili Powder
 ¼ tsp Cayenne Pepper
 ½ tsp Garlic Powder
 1 tbsp Smoked Paprika
 2 tbsp each of Diced Red, Yellow and Green Pepper
 1 tbsp Diced Jalapeno (optional)
 2 tbsp Roughly chopped Cilantro
 Salt
 Pepper

1

Place eggs in a large pot and cover with cold water. Bring water just to a boil for 10 minutes then cover tightly and remove from heat.

2

Let eggs sit in the water for another five minutes, then remove and place in an ice bath, which is basically a pot of ice water. Let eggs cool completely, around five minutes.

3

Peel eggs and set aside.

4

This is the time when you choose if you’re going to cut the eggs lengthwise or in half. It doesn’t really matter. However, I find that this recipe likes the eggs cut in half for more surface area, and more delicious toppings. Cut eggs in half lengthwise and remove yolks to a medium mixing bowl. Make sure you clean the egg halves well for a nice presentation.

5

In the mixing bowl with the yolks, add 2 tablespoons of mayo, the Mole, and whisk. If you like more Mole, add it here. Add mayo one Tbsp at a time until you reach the desired creaminess.

6

Add everything else except the Peppers, Jalapeno and Cilantro.

7

Salt and pepper to taste. Be careful with black pepper. You can omit it altogether if you like.

8

Place mixture into a piping bag with a fluted tip and pipe into egg. You can also place mixture into a Ziplock bag and cut the tip. Cut enough bag to make a hole the size of a dime.

9

Garnish with a few peppers, Jalapeno and Cilantro, then a dusting of Smoked Paprika to end. I like to zig zag lines of Sriracha on a plate when presenting. It goes perfect with these eggs. Enjoy!!

Ingredients

 12 Farm Fresh Eggs
 1 cup Mayo (Duke's)
 2 tbsp Dijon Mustard
 1 tbsp Chipotle Mole Sauce (It's the sauce int eh canned Chipotle Peppers)
 ½ tsp Cumin
 ½ tsp Chili Powder
 ¼ tsp Cayenne Pepper
 ½ tsp Garlic Powder
 1 tbsp Smoked Paprika
 2 tbsp each of Diced Red, Yellow and Green Pepper
 1 tbsp Diced Jalapeno (optional)
 2 tbsp Roughly chopped Cilantro
 Salt
 Pepper

Directions

1

Place eggs in a large pot and cover with cold water. Bring water just to a boil for 10 minutes then cover tightly and remove from heat.

2

Let eggs sit in the water for another five minutes, then remove and place in an ice bath, which is basically a pot of ice water. Let eggs cool completely, around five minutes.

3

Peel eggs and set aside.

4

This is the time when you choose if you’re going to cut the eggs lengthwise or in half. It doesn’t really matter. However, I find that this recipe likes the eggs cut in half for more surface area, and more delicious toppings. Cut eggs in half lengthwise and remove yolks to a medium mixing bowl. Make sure you clean the egg halves well for a nice presentation.

5

In the mixing bowl with the yolks, add 2 tablespoons of mayo, the Mole, and whisk. If you like more Mole, add it here. Add mayo one Tbsp at a time until you reach the desired creaminess.

6

Add everything else except the Peppers, Jalapeno and Cilantro.

7

Salt and pepper to taste. Be careful with black pepper. You can omit it altogether if you like.

8

Place mixture into a piping bag with a fluted tip and pipe into egg. You can also place mixture into a Ziplock bag and cut the tip. Cut enough bag to make a hole the size of a dime.

9

Garnish with a few peppers, Jalapeno and Cilantro, then a dusting of Smoked Paprika to end. I like to zig zag lines of Sriracha on a plate when presenting. It goes perfect with these eggs. Enjoy!!

Southwest Deviled Eggs
1 Comment
  • Tim Behling
    Reply

    These were a big hit in Michigan for Thanksgiving. Great recipe! I think Jimmy made it easy to follow and present. I got as many compliments on how good they looked as i did the taste of them.

    November 28, 2017 at 11:43 am

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