Deviled Corn and Tomato Pudding
Indulge in the bold, comforting flavors of Deviled Corn and Tomato Pudding, a richly textured dish that’s perfect as a hearty side or satisfying main. This recipe combines the sweetness of fresh corn and juicy tomatoes with a touch of heat from hot sauce and cayenne pepper, balanced by the creamy richness of heavy cream and melted cheddar cheese. A blend of simple pantry staples like cornmeal and sugar creates a tender, golden-baked pudding with just the right amount of spice. Quick to prep and easy to bake, this Southern-inspired casserole is ideal for weeknight dinners, potlucks, or holiday feasts. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing dish that’s both rustic and refined. Perfect for those searching for "corn pudding recipes" or "spicy baked casseroles."
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Recipe Information
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup ripe tomatoes, diced
- 3 large eggs
- 1.5 cups heavy cream
- 0.5 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon hot sauce
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or casserole and set it aside.
In a large mixing bowl, whisk together the eggs and heavy cream until smooth.
Add the cornmeal, sugar, melted butter, hot sauce, cayenne pepper, salt, and black pepper to the egg mixture. Whisk until fully combined and lump-free.
Stir in the corn kernels, diced tomatoes, and shredded cheddar cheese, making sure everything is evenly distributed.
Pour the mixture into the prepared baking dish, and use a spatula to level the surface.
Place the dish in the oven and bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
Remove the pudding from the oven and let it cool for 5-10 minutes before serving.
Garnish with chopped fresh parsley (if desired) and serve warm as a standalone dish or a flavorful side.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 31.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 931 mg | 72% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
