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!
Corn, Bacon and Potato Hash
Corn and Green Chile Quesadillas
Avocado Corn Soup
Crispy Chipotle Shrimp and Corn
Summer Corn Pasta with Burrata
Corn and Green Chile Chowder with Smoked Salmon
Elote Corn in a Bowl
Calabacitas Tomato Sandwich with Corn
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