Tenderloin, corn pudding and fresh peaches

Street Corn Pudding serves 8-10 NYT

Nonstick cooking spray or butter or pan

1 large or 2 med. jalapeños

1 (8.8 oz) box cornbread or corn muffin mix

1 (14.75 oz) can creamed corn, not drained

1 (14.75 oz) can whole kernel corn, rinsed

1/2 C. salted butter, melted, cooled

 2 T. sugar

2 large eggs, breaten

1 C. sour cream

1/4 C. milk

Crema, Tajim and crumbeld queso fresca for serving

Heat oven to 350 º.  Coat 8’ baking dish with nonstick cooking spray.

Roast the Jalapeños on baking sheet until slightly tender, about 20 minutes. When cook enough to handle, cut stems off, discard seeds. Dice.

In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.

Bake until golden brown and gently set in the center, 55-65 minutes.

Top with the crema, Tajín and queso fresco. Serve hot.