Corn-Jalapeno Pudding

Ingredients:
1 1/2 cups milk *
3 eggs
3 TBS butter, melted
3 TBS baking mix (I used Hodgsen Mill) *
1 tsp salt (or more to taste)

1 TBS sugar

1/2 tsp garlic powder, optional

1/2 black pepper, optional

1 1/2 cups cheese

16 oz frozen corn, thawed (I used frozen, but use whatever you like - canned, fresh, frozen)

1/2 cup chopped jalapenos (I used the jarred ones) *

Instructions:
Whisk together milk, eggs, flour, butter and seasonings until well incorporated. Add corn, cheese and jalapenos last and stir well. Bake at 375 degrees in a greased casserole dish (9X13) for 50-60 minutes or until set in the middle*.

* A few notes:
Milk: I almost always use re-constituted powdered milk in recipes and it works beautifully and tastes just the same as using regular milk. It's much more cost-effective.

Baking mix: If you don't have any baking mix in the house, you can substitute 3 TBS all purpose flour and 1 tsp baking powder.

Jalapenos: This isn't overly spicy, but if you want a milder casserole, you can substitute a small can of diced green chilis.

Baking: You can also make this in the crock pot. Cook on low for 3-4 hours or until set in the center. I haven't done it this way so cooking time may need to be adjusted.