Slightly adapted from epicurious.com
4 cups corn kernels
4 large eggs
1 Melissa's pickled jalapeño, halved and seeded
1 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350°F. Butter an 8x8x2-inch glass baking dish, or similarly sized casserole dish. Place all ingredients in a food processor and pulse until almost smooth. Pour batter into prepared dish. Bake pudding until golden brown and center is just set, about 45 minutes. Cool 10 minutes; serve.