It’s hard to imagine a more comforting dish than corn pudding, and this creamy, colorful version does not disappoint. Roasted jalapeños add just the right amount of heat, melted Monterey Jack cheese brings the richness, and five whole eggs yield a soufflé-like consistency that goes way beyond tempting. This savory pudding is satisfying enough to serve as a vegetarian main course or a hearty side.
When I made it, I stirred the sautéed vegetables into the batter and then poured it all into a new oven safe dish. I also added 1 cup cooked black beans with huge success.