Southwest Corn Pudding | Midwest Living

Southwest Corn Pudding

Southwest Corn Pudding

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  • Makes: 10 servings
  • Prep 25 mins
  • Bake 30 mins

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Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, it works as a side or as a meatless main served with a salad or garlicky sauteed kale.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, halved and thinly sliced
  • 1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
  • 1/2 cup chopped red sweet pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 14 1/2 - ounce can cream-style corn
  • 4 eggs, lightly beaten
  • 1 4 - ounce can diced green chiles, undrained
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1 tablespoon butter


  1. Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going 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.
  2. Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
  3. Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
  4. Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts

(Southwest Corn Pudding)

Servings Per Recipe 10, sugar (g) 4, pro. (g) 8, Trans fatty acid (g) 0, fiber (g) 1, Polyunsaturated fat (g) 1, Folate (µg) 55, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, carb. (g) 18, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, chol. (mg) 92, Thiamin (mg) 0, sat. fat (g) 5, Riboflavin (mg) 0, cal. (kcal) 183, vit. A (IU) 608, Fat, total (g) 10, vit. C (mg) 14, calcium (mg) 99, iron (mg) 1, sodium (mg) 389, Potassium (mg) 193

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