Southwestern Corn Pudding

southwest corn pudding 2


This Southwest Corn Pudding is my new favorite comfort food!  I just can’t get enough of the buttery, cheesy, savory goodness.  Since I found the recipe a few weeks ago we have had it numerous times.  Serve this corn pudding as a substitute for potatoes or rice.  It is great with grilled pork, chicken or beef.  If you want to go meatless you could even serve this as your main dish with a salad on the side.  The taste reminds me of a Mexican cornbread but much moister.  I would encourage you to make this Southwest Corn Pudding as soon as possible, you will love it!


Southwestern Corn Pudding
Serves: 10
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 med. onion, halved and thinly sliced
  • 1½ c. fresh corn kernels, or thawed frozen whole kernel corn
  • ½ c. chopped red sweet pepper
  • ½ tsp. ground cumin
  • ¼ c. cornmeal
  • 2 tbsp. all-purpose flour
  • ½ tsp. salt
  • 1 (14½-oz.) can cream-style corn
  • 4 lg. eggs, lightly beaten
  • 1 (4-oz.) can diced green chiles, undrained
  • 1 c. shredded sharp cheddar cheese
  • 1 tbsp. butter
  1. Preheat oven to 350°F.
  2. Heat oil and 1 tbsp. butter in a 9 or 10-inch cast iron skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
  3. Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
  4. Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tbsp. butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
  5. Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.


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