I’ve been making variations of this corn pudding at least as long as I have been married – soon to be 44 years. I know. I was just a baby. It must have been a preconception arranged marriage. You do believe that, don’t you?
You may not believe me about the arranged marriage idea, but you should believe me about the tastiness of this corn pudding. It’s just one of those dishes that everyone seems to really like and also seems to go so well with a multitude of main entrees.
This particular version is not exceptionally spicy. If you prefer it to be so, just add in another jalapeno and an extra dash of the ground chipotle. We prefer the additional perk of extra sharp Cheddar or a Pepper Jack, but you can add whatever flavor cheese you prefer.
Leftover grilled corn on the cob? Use it up in this dish. The grilled flavor adds another dimension to the pudding that we really enjoy.
I’d love to know what variations you might suggest or use when you make this for your family. I hope it becomes a favorite for you as well.
Southwestern Corn Pudding
Serves 6
3 slightly beaten eggs
2 cups cooked whole kernel corn (fresh or frozen), drained
2 cups milk, scalded
1 Tablespoon butter
1/3 cup finely chopped onion
2 green onions, finely sliced
1 jalapeno, minced
1 1/2 cups finely grated sharp Cheddar, Pepper Jack or taco blend cheese (more if desired)
1 teaspoon Kosher salt
ground chipotle pepper, to taste (optional)
freshly cracked black pepper
2 cups cooked whole kernel corn (fresh or frozen), drained
2 cups milk, scalded
1 Tablespoon butter
1/3 cup finely chopped onion
2 green onions, finely sliced
1 jalapeno, minced
1 1/2 cups finely grated sharp Cheddar, Pepper Jack or taco blend cheese (more if desired)
1 teaspoon Kosher salt
ground chipotle pepper, to taste (optional)
freshly cracked black pepper
Preheat the oven to 350 degrees.
Scald the milk in a large saucepan or microwavable bowl. Add the butter and allow to melt. Slowly whisk in the beaten eggs.
Mix together the corn, onion, green onion, jalapeno, cheese, salt, ground chipotle and cracked black pepper. Stir into the milk mixture.
Pour into a 2-quart casserole that has been sprayed with nonstick spray or buttered. Set the casserole dish into a shallow pan end fill to within one inch with hot water. Bake at 350 degrees for 45 minutes – 1 hour. A knife inserted midway between the center and the edge should come out clean.
Let stand at room temperature for 10 minutes before serving.
Adapted from Better Homes and Gardens New Cookbook, 1969
I have also been making corn pudding for years. I plan to try your recipe for Thanksgiving this year. I sounds delicious! Judy M.