Ace Kickstart Blackened Corn Pudding

Ace Kickstart Blackened Corn Pudding

Ingredients:

For the Corn Pudding:

• 2 Tablespoons butter, unsalted
• 1 Tablespoon dried green chile flakes
• 4 large eggs
• 1-1/3 cup sour cream
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup agave syrup
• 1 teaspoon baking powder
• 2 Tablespoons Casa M Spice Co®  Ace Kickstart®
• 3-1/2 cups sweet corn kernels, divided: 2 cups for creaming and 1-1/2 cups for whole kernel
• 3 cups grated cheese, divided:  2 cups for mixing and 1 cup for topping
• 2 cups grated Parmesan cheese, divided:  1 cup each for creaming and topping

LET’S GET COOKING:

1. Place a 10-inch cast-iron skillet on the center rack of the oven, and preheat it to 375°F.
2. Place eggs, sour cream, cornmeal, flour, agave syrup, baking powder, Ace Kickstart®, 1 cup of cheese, and 2 cups of corn kernels in a blender. Process until smooth, about 30 seconds. Transfer to a large bowl; stir in 1 cup cheese and remaining 1-1/2 cups corn kernels until well combined.
3. Carefully remove the skillet from the oven; add butter, swirling the skillet until the butter is melted and browned. Working quickly, add green chile flakes and then pour the batter into the hot skillet.
4. Top with diced jalapeño and remaining cheese.
5. Bake until edges are lightly browned and pudding is fully set (an instant-read thermometer inserted into the center of the pudding should read 165°F), about 45 minutes. Let stand for 10 minutes before serving.