Name: Texas Corn Pudding
Ingredients: 4 large eggs; 1 1/3 cups sour cream; 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour (about 2 1/8 ounces); 1/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 teaspoon granulated garlic; 3 1/2 cups fresh corn kernels (about 5 ears), divided; 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided; 2 tablespoons unsalted butter; 1 small jalapeño, seeded and thinly sliced (1/4 cup)

Ingredients

4 large eggs
1 1/3 cups sour cream
1/2 cup yellow cornmeal
1/2 cup all-purpose flour (about 2 1/8 ounces)
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
3 1/2 cups fresh corn kernels (about 5 ears), divided
6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided
2 tablespoons unsalted butter
1 small jalapeño, seeded and thinly sliced (1/4 cup)

Steps

Place a 10-inch cast-iron skillet on the center rack of oven, and preheat oven to 375°F.
Meanwhile, place eggs, sour cream, cornmeal, flour, sugar, baking powder, salt, granulated garlic, and 2 1/2 cups corn kernels in a blender. Process until smooth, about 30 seconds. Transfer to a large bowl; stir in 1 cup cheddar cheese and remaining 1 cup corn kernels until well combined.
Carefully remove skillet from oven; add butter, swirling skillet until butter is melted. Working quickly, pour batter into hot skillet. (Do not stir.) Top with jalapeño slices and remaining 1/2 cup cheddar.
Bake until edges are lightly browned and pudding is fully set (an instant-read thermometer inserted into center of pudding should read 165°F), about 35 minutes. Let stand for 10 minutes before serving.