Corn Pudding Recipe with Green Chilies and Cheese

This corn pudding recipe contains three varieties of corn, along with green chiles and cheese. If you want something besides the basic version, this corn souffle is it!

By now you know I love corn! I try to eat as much of it as I can during the summer and eat it at least several times during the week.

There are many versions of corn pudding casserole out there and many are of the simple Jiffy corn pudding type. 

I love that simple version too, but in this house when corn and green chiles are in season, I can’t help but combine the two.

What dish should you use to bake a corn pudding in?

This corn pudding souffle-though I made it in a cast iron skillet- can be made in a souffle dish or the mentioned skillet.

It will definitely puff up when baked in the dish-after all it contains 6 eggs. And with all the eggs that have been delivered my way thanks to the neighbor’s chickens, this is a great vehicle to use them in!

If you desire a more dense version, bake this in a skillet. The lighter version should be made in the souffle dish.

This is a fun way to use corn in all its forms. Make some grits or use leftover grits. Combine them with  some fresh or frozen, thawed corn kernels and you are halfway to the best savory corn bake recipe that I know of!

Corn meal is used instead of flour to keep the pudding from sticking to the baking dish. It gives a great texture to this tasty corn pudding, but if you choose to use flour, that’s OK too.

Cheddar cheese is great in this baked corn casserole, but Monterey Jack with hot peppers would be amazing! Use whatever cheese you want as long as it melts well.

Frozen green chiles were still in my freezer so I thawed and used those in this green chile corn pudding, but well drained green chiles work also.

All this is mixed with 6 eggs, beaten into the corn mixture one at a time. Does this taste eggy? I would say it tastes corny! Sorry, couldn’t help myself.

One cup of milk is used in this recipe but feel free to substitute with whatever type of milk you have. Coconut and corn have a natural affinity to one another!

What do you eat corn pudding with?

Corn pudding is a star as a main course when served with a salad and bread on the side. Yes, I would serve corn bread or muffins with this as I can never get enough corn! But buttered flour tortillas would taste great, too!

As a side dish corn pudding can be served with any grilled recipe, such as chicken or steak or fish. Jeez, a grilled pork tenderloin would be perfect with this.

Or even fried chicken!

Corn pudding can be served at room temperature or hot from the oven. Your choice!

Whatever you do be sure to make this green chile corn casserole. Or corn pudding. Whatever you want to call it.

And if green chiles aren’t your thing, just leave them out. This will still be awesome!

(This is an updated post from June, 2015.)

So Monday is upon me and I am so unprepared! Somehow I can be totally ready for everything I want to accomplish for the weekend, but then Monday hits and it takes me all of Monday to get ready for the rest of the week! Is anyone else like that?

Maybe it is because Manservant is always flying somewhere and when he’s home on the weekend I need him to help me accomplish all the tasks I can’t do on my own. He’s really been rockin’ it too. I think he feels the pressure and finally realizing that weekends are the only time he can do odd jobs around here.

Plus I think he’s tired of the state of things-shall we say? Finally, I have a man of action! Well, all I can say for that is that this morning both of our backs hurt!

This weekend he finished our Buddha temple. Yes, I am Jewish, but a peaceful Buddha sends good vibes. We inherited Budda from my parents, who I think were going to leave him behind and we could not tolerate that!

Over the weekend I planted my flower boxes as it actually got sunny in these parts. In the process I discovered two snakes, which is not a surprise as our yard has lots of rocks, which means snakes lurk.  I HATE snakes!

Now I am on high alert in those areas of the yard which means I have on good running shoes.

Manservant also hung new lights over our deck so it makes it looks like a real restaurant outside.

I even have red checked tablecloths that my Mom made when she first got married, hanging in my closet ready to use! And the swamp cooler is up and running, but the pump on the waterfall is broke!

Plus I weeded, but have way more to go! You see why Monday is catch up day.

But at least I have leftover corn pudding to look forward too!

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Corn and Grits Pudding with Green Chilies and Cheese

  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 50 - 60 Minutes
  • Total Time: 85 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


This corn pudding is made with three types of corn-corn meal, corn grits and corn! Totally corny and this spicier version is so good as a side dish or as the main course!



1 T softened butter
1/4 c corn meal
1 c cooked grits, cooked according to package instructions, slightly cooled
3 c cooked corn kernels or about 3 ears scraped from cob
1 c milk
6 large eggs
4 t sugar (depends on sweetness of corn)
2 t coarse salt
1 t freshly ground black pepper
1 c grated sharp cheddar cheese
1 c roasted green chilies (I use frozen Hatch chilies)


Preheat oven to 325. Place a heavy baking sheet on the lower rack of oven. Grease a 3 quart souffle dish with butter. (I used a 12″ cast iron skillet.) Sprinkle with cornmeal to cover sides and bottom of pan.

Cook grits according to package directions. Cool slightly.

Using a food processor or a hand held blender, puree the corn with the milk. Process until a rough puree is formed. Transfer to a large bowl and stir in the grits. Stir in eggs, one at a time and then stir in sugar, salt and pepper, cheese and chilies.

Pour or scrape into prepared dish and set on the baking sheet in oven. Bake until firmly set in the center and beginning to brown around edges, about 50-60 minutes. Serve immediately, but this can also be served at room temperature. Garnish with cilantro, tomatoes, more corn and cheese and chilies if you’d like!


From Mary Lou Milliken and Susan Feininger

Keywords: corn pudding recipe, corn pudding casserole, corn souffle recipe, corn bake, green chile corn pudding, green chile corn casserole





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  • mjskitchen
    January 22, 2019 at 10:41 am

    Love finding another grits and green chile soul mate. 🙂 Cooked up a pot of grits and green chile for breakfast this morning and then saw this recipe on the Green Chile Obsession Pinterest board. My kind of meal!!! Posting it to FB!

    • Abbe Odenwalder
      January 22, 2019 at 3:10 pm

      It’s been awhile since I made this but it was really good. Thanks for sharing!

  • shannon weber
    June 16, 2015 at 10:21 pm

    sounds delicious, Abbe! It looks like Manservant got so much done! I love your deck lights…so pretty, and that makes sitting outside so much nicer in the summer. We do the same thing around here re: house projects. Mr. Table is gone most of the week at work, so the weekends are usually packed with "to-do" items that i can't do by myself. I try not to overload him, but some weekends he's probably thankful to get back to the office. 😉

  • Adam J. Holland
    June 12, 2015 at 10:48 am

    This is a beautiful dish. I can tell that it runs the mouth-feel gamut. Wow, Abbe!

  • Yum Girl
    June 11, 2015 at 9:40 pm

    I love just about anything made in an iron skillet – yours is especially tasty looking! Thank you for submitting to Yum Goggle! We are now following you on all available social media platforms and hope you will do the same. Your post will be shared on up to 11 social media outlets and has been chosen to be in the newsletter tonight. Thanks again! Kelli at YG

    • Abbe Odenwalder
      June 12, 2015 at 3:37 am

      So exciting! Glad to see the site up and running and it looks great! You must be exhausted!

  • Denise [email protected] Brazil To You
    June 11, 2015 at 7:50 pm

    Abbe, my dear, this is to eat and repeat. I am crazy for both corn and grits… so yes, if I get a hold on silverware this pudding would disappear in a blink of an eye. I am already including it in my list of recipes-to-try.

    • Abbe Odenwalder
      June 12, 2015 at 3:36 am

      That's so nice, Denise! I will tell you that I will be making it again. It was great!

  • Joanne
    June 11, 2015 at 12:08 pm

    Anyone who makes good guac and refried beans is someone I want to be hanging out with! This corn puddin' is nothing to laugh at either. Corn is my favorite and this just looks dang good.

    • Abbe Odenwalder
      June 12, 2015 at 3:36 am

      Great minds think alike, Joanne! I love corn, too!

  • Chris Scheuer
    June 10, 2015 at 8:02 pm

    This looks wonderful and would go well with so many entrees!

    • Abbe Odenwalder
      June 12, 2015 at 3:35 am

      Thanks Chris. It also goes well on its own with a hearty salad. Perfect for a light meal!

  • Sippity Sup
    June 10, 2015 at 3:36 pm

    You did have a busy week. My favorite project is the restaurant-style twinkle lights. I've been meaning to do something similar for about 15 years! GREG

    • Abbe Odenwalder
      June 12, 2015 at 3:34 am

      We always had little lights but when we found those we knew it was meant to be. some things just take a long time! Costco, Greg!

  • Emanuele @ Guyslovecooking
    June 10, 2015 at 5:32 am

    Monday can be a pain indeed, some are just not meant to be when it comes to planning.
    Think at the bright side, you now have a stunning Buddha to cheer you up 🙂
    The corn pudding looks delicious!

    • Abbe Odenwalder
      June 12, 2015 at 3:33 am

      Thanks Emanuele! He is a very graceful Buddha. He likes all food!

  • La Table De Nana
    June 9, 2015 at 11:09 pm

    I ahve never tried this type of colorful!

    I LOVE your Buddha garden..LOVE.

    • Abbe Odenwalder
      June 12, 2015 at 3:32 am

      Thanks Monique. it is luscious! Buddha does look good, doesn't he?

  • Libby Weiner
    June 9, 2015 at 7:32 pm

    #1. I made your pea salad and crab cakes for dinner last night.#2. The crab became shrimp as I couldn't find crab at the store.#3. Equally delicious #4. Geordie is just adorable. #5. Your yard is looking really special. #6. I always loved the buddah and NO I wasn't going to leave it behind.#7. I like the buddah's new home. #8. Thank you, Ed, for all your carpentry and electrical work.

    • Abbe Odenwalder
      June 12, 2015 at 3:31 am

      Mom you are getting so good at this! Keep up the good work!

  • Lea Ann (Cooking On The Ranch)
    June 9, 2015 at 1:38 pm

    I love your backyard temple! And those strings of lights. We're getting ready to hang some lights also, and the ones you have are just like what I want. Where did you buy them? Those puppy ears make me smile! AND I can only imagine how good Karen's Tex-Mex food is. She's a good cook!

    • Abbe Odenwalder
      June 12, 2015 at 3:30 am

      She is a good cook. Costco is the place. And yes. It looks like his head can barely hold the ears up!

  • GiGi Eats Celebrities
    June 9, 2015 at 6:05 am

    I've never ever had anything like this before!! Clearly my taste buds have never lived!

    • Abbe Odenwalder
      June 12, 2015 at 3:29 am

      Clearly Gigi, it is time to wake them up!

  • Holly @
    June 9, 2015 at 4:27 am

    Your outdoor area looks so inviting! You've done a wonderful job and now just need more sunshine and less rain and hail…at least today and tomorrow look good but we can't say the same for the upcoming weekend.

    • Abbe Odenwalder
      June 12, 2015 at 3:28 am

      Thanks Holly. Want to bring the boys over to play? This rain is killing me!

  • Juliana
    June 9, 2015 at 4:01 am

    I like the sound of this dish…savory and spicy pudding with all the corns and cheese…looks delicious Abbe. Nice deck…
    Have a wonderful week ahead 🙂

    • Abbe Odenwalder
      June 12, 2015 at 3:28 am

      It is delish, Juliana! The lights made the deck look brand new. Now we have to stain it!

  • Angie Schneider
    June 9, 2015 at 2:26 am

    I first thought it was fritatta :-)) The pudding looks very tempting, Abbe. Great job on the deck.

    • Abbe Odenwalder
      June 9, 2015 at 3:31 am

      Similar to a frittata but thicker and softer and better, IMO! Wait 'til you see it with the flowers blooming!

  • Cheri Savory Spoon
    June 9, 2015 at 2:13 am

    Hi Abbe, I love Mary Sue Milliken and Susan Feniger, they really know what they are doing, this pudding looks amazing. Pinned! Geordie is beautiful!

    • Abbe Odenwalder
      June 9, 2015 at 3:30 am

      It was amazing and soft and delicious, and totally hearty. They used polenta and no chilies or cheese. But you know I can't resist chilies or cheese!

  • Kitchen Riffs
    June 9, 2015 at 1:18 am

    Snakes? The Manservant handled rabbits; I'm sure he'll be up to snakes. 😉 I love corn pudding! And it's been forever and a day since I made it. Yours looks terrific — love it. Thanks.

    • Abbe Odenwalder
      June 9, 2015 at 3:29 am

      Manservant grew up in Texas. Snakes are afraid of him. Truly he catches them and puts them in the neighbor's yard. T think they come back though! Thanks John!

  • Tricia Buice
    June 9, 2015 at 12:32 am

    Well that looks amazing! Your deck is lovely, your pup is growing and so adorable and you have succeeded in getting your husband to do projects on the weekend – sounds pretty great for a Monday! Have a wonderful week .

    • Abbe Odenwalder
      June 9, 2015 at 3:28 am

      Damn Tricia. You make Monday seem pretty good! Now I will have a great week!

    June 8, 2015 at 11:33 pm

    great stuff! I can see wedges of it served with a green salad!

    • Abbe Odenwalder
      June 9, 2015 at 3:27 am

      Most definitely, Mimi! And hubby would say a fried egg on top!

  • Liz Berg
    June 8, 2015 at 11:13 pm

    P.S.Geordie is so stinkin' cute!

    • Abbe Odenwalder
      June 9, 2015 at 3:27 am

      Too bad he and Izzy can't have a play date!

  • Liz Berg
    June 8, 2015 at 11:12 pm

    Wow that looks like the best corn pudding ever! I need an excuse to make it—and stat! We may be doing Tex Mex soon, too!

    • Abbe Odenwalder
      June 9, 2015 at 3:26 am

      Indy needs some Tex Mex, Liz! I am sure yours is great!

  • Karen Harris
    June 8, 2015 at 10:16 pm

    Ah, thank you so much for the compliment! We love having you and just let me know when Manservant is gone next and we will do it again. So glad I didn't assign you a dish because this pudding was fabulous. So good in fact, my husband was disappointed that we didn't have more when somebody (me) ate it all. Oh well, next time he'll get in there first.

    • Abbe Odenwalder
      June 8, 2015 at 10:33 pm

      I don't think my husband will let me come without him, if you make that meal! Next time you shall both come here!

  • Carol at Wild Goose Mama
    June 8, 2015 at 9:45 pm

    This recipe is soooo up my alley taste wise. But WHAT I really LOVE is your dog!!!!1

    • Abbe Odenwalder
      June 8, 2015 at 10:33 pm

      Thanks Carol! I love corn! And that is Geordie, my new Skye terrier pup!