Southwestern Corn Pudding
Transform your dinner table with the irresistible flavors of Southwestern Corn Pudding, a creamy, cheesy side dish infused with bold spices and vibrant ingredients. This savory, custard-like casserole combines sweet corn, diced green chilies, and smoky spices like cumin, chili powder, and paprika for a zesty twist on a classic comfort food. Topped with melty cheddar cheese and optionally garnished with fresh cilantro, this dish strikes the perfect balance between sweet, savory, and spicy. Easy to prepare in just 15 minutes of prep time and baked to golden perfection, it’s a crowd-pleasing accompaniment for holidays, potlucks, or weeknight meals alike. Serve it warm and watch everyone come back for seconds! Keywords: Southwestern Corn Pudding, cheesy corn casserole, comfort food side dish, savory corn pudding recipe, easy holiday sides.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup green chilies, diced (canned or fresh)
- 3 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 0.25 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the corn kernels and green chilies to the skillet. Stir and cook for 3-4 minutes until heated through. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth.
Gradually whisk in the flour, sugar, cumin, chili powder, smoked paprika, salt, and black pepper until fully incorporated and lump-free.
Fold the cooked corn mixture into the wet ingredients, stirring gently to combine evenly.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is golden brown.
Remove from the oven and let it cool for 5-10 minutes before serving.
Garnish with freshly chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 447 mg | 10% | |
*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.
