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Southwestern Corn Pudding

Southwestern Corn Pudding

If you'd like to add Southwestern flair to this recipe, try our flavor variation.

Southern Living AUGUST 2006

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:30 Minutes
  • Stand:5 Minutes


  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter, melted
  • 6 cups fresh corn kernels (about 12 ears)*
  • 1 (4.5-oz.) can chopped green chiles


1. Combine first 5 ingredients.

2. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn and green chiles. Pour mixture into 8 lightly greased 8-oz. custard cups.

3. Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.


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Southwestern Corn Pudding recipe