Best 2 Southwestern Corn Pudding Recipes

Calling all corn pudding fans! Get ready to embark on a culinary adventure as we guide you through the world of southwestern corn pudding. This delectable dish combines the flavors of sweet corn, tangy green chilies, and savory spices to create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting out, this article will provide you with all the essential information you need to craft the perfect southwestern corn pudding. From selecting the right ingredients to mastering the cooking techniques, we'll cover it all. So, gather your apron, fire up the oven, and let's dive into the art of creating this southwestern delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE

Beefy Southwestern Corn Pudding Casserole image

Ground beef, frozen corn, hot sauce, pimentos, and green chiles are combined with milk and eggs and corn bread mix creating this delightfully different main dish meal. A true winner in any weather!

Provided by Anonymous

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

cooking spray
8 corn tortillas, torn into 2-inch pieces
1 ½ pounds ground beef
½ cup salsa
½ teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded Cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
½ teaspoon salt
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (6 ounce) can sliced black olives
2 green onions, thinly sliced, or to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange corn tortilla pieces in the bottom of prepared baking dish.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 46.8 g, Cholesterol 120.2 mg, Fat 23.5 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 1334.2 mg, Sugar 10 g

SOUTHWESTERN CORN PUDDING

Southwestern Corn Pudding image

Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 10

Ingredients

Cheddar-Buttermilk Corn Bread , room temperature
2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

Steps:

Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
Also known as a California chili; available at Latin American markets and many supermarkets.

Tips:

Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
If you don't have a muffin tin, you can also bake the corn pudding in a 9x13 inch baking dish.
The corn pudding can be made ahead of time and reheated before serving.
Serve the corn pudding with your favorite toppings, such as butter, sour cream, or salsa.

Conclusion:

Southwestern corn pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn, and it is sure to be a hit with your family and friends. So next time you are looking for a new side dish to try, give this recipe a try. You won't be disappointed!

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