As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
In May I went to the Food Wine Conference in Orlando, Florida. While there I had the pleasure of hanging out with a bunch of my foodie friends as well as meeting some fabulous brands. One of the brands that was there was Cabot Creamery.
Now I’ve been familiar with Cabot as we went to Vermont 5 years ago and got to visit Cabot. We often buy their cheese because not only is it delicious and they have a ton of flavors but it’s reasonably priced as well. Plus, it’s made in the United States!
While at the conference Cabot put on a Mac and Cheese bar. Can you imagine? Little cups of mac and cheese with a huge bar of toppings. It was pure bliss for this cheese loving girl! I ended up adding bacon, green onions, and more cheese on top of my mac and cheese.
On the last day of the conference Cabot surprised us by giving every attendee their Cabot Creamery Cookbook! I was super excited to get it and started looking through it on my trip home. There were so many recipes I wanted to try. I just sat here and counted how many recipes I have tabbed and right now there are 11. Just so many great recipes!
One thing I learned at the conference was that Cabot doesn’t just make cheese. They also make butter, sour cream, and yogurt. I had no idea! I actually found the butter at my local grocery store and it’s so good! I’m not kidding, it has a great flavor and it’s easy to soften when I use it for baking. It’s definitely my new favorite butter.
So why am I telling you all of this? Because this recipe comes from the Cabot Cramery Cookbook! I’m often at a loss with what to serve with Mexican food and 9 times out of 10 I serve rice or refried beans. I’m not very creative when it comes to side dishes.
This recipe is for Corn Pudding with Jalapenos and Chiles. It isn’t really a pudding and it’s meant to be a bit sweet but I cut out the sugar and added in the chiles because I wanted it to be a bit more savory. I also used canned corn instead of fresh (I know!) but corn wasn’t in season yet when I first made this dish. I definitely plan on trying it with fresh corn when I can get it. It’s also perfect for this weeks Sunday Supper which is all about corn!
It’s an easy to make side dish that can be thrown in the oven while you finish making tacos, enchiladas, or nachos to serve along with it. It has a somewhat cornbread taste mixed with corn, jalapenos, and chiles. It’s pretty light which I think comes from the amount of sour cream that is in the dish. I found it to still be slightly sweet but also spicy which was really good. This recipe gets 2 thumbs up from me as an easy and tasty side to any Mexican entree.
- 1 c. cornbread mix (or 1/2 c. flour and 1/2 c. cornmeal)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 c. sour cream
- 6 Tablespoons Cabot unsalted butter, melted
- 3 1/2 c. corn kernals with jalapenos (or fresh corn if you have it)
- 1/2 c. minced seeded jalapeno pepper
- 4 oz. can diced green chiles
- Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
- In a large bowl combine the cornbread mix (or flour and cornmeal), baking powder, and salt. Mix well and make a well in the center of the mixture.
- Whisk the eggs in a medium bowl. Whisk in the sour cream and melted butter.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Stir in the corn, jalapenos, and chiles. Pour batter into prepared pan.
- Bake for 30 minutes. Remove from over, cool 5 minutes, cut and serve.
Recipe adapted from The Cabot Creamery Cookbook. This recipe is located on page 190 and comes from Freund's Farm.