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dee dee's south of the border corn pudding

(12 ratings)
DeeDee2011 avatar
Blue Ribbon Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

Nothing brings summer to the table like fresh vegetables out of the garden. Hope you enjoy this loaded corn pudding! Corn pudding has been a favorite side dish for me for as long time as I can remember. In fact I love corn just about any way you fix it. I've tweaked a basic corn pudding recipe by adding other fresh garden veggies and some south of the border spices. If you don't care for the heat, reduce the amount of pepper flakes or don't use at all. I think you will find this a very tasty side dish with or without the pepper flakes. Hope you enjoy as much as we do.

Blue Ribbon Recipe

Hands down one of the best corn puddings to ever cross our plates! Amazing fresh corn, bright peppers, ample seasoning and creamy butter... just stellar.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For dee dee's south of the border corn pudding

  • 2 Tbsp
    sugar
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    baking powder
  • 3 c
    fresh corn kernels (I used silver queen)
  • 1/4 c
    green onions, sliced
  • 1/4 c
    red bell pepper, chopped
  • 1/2 of (4.5-oz) can chopped green chilies
  • 1/4 tsp
    cumin
  • 1 Tbsp
    red pepper flakes, optional (reduce amt for less heat)
  • salt and pepper to taste
  • 3 lg
    eggs
  • 1 c
    whipping cream
  • 1/4 c
    butter, melted

How To Make dee dee's south of the border corn pudding

  • 1
    Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish.
  • 2
    Combine sugar, flour, and baking powder; set aside.
  • 3
    I used 6 ears of silver queen corn. Cut corn from cob. You should have about 3 cups of fresh corn kernels. If you don't have fresh you can use frozen.
  • 4
    Combine corn with green onions, bell pepper, cumin, pepper flakes, salt, and pepper. NOTE: the pepper flakes are optional. If you like a little heat add, if not, don't use. This pudding will be good with or without the pepper flakes.
  • 5
    Whisk together eggs, whipping cream and butter; gradually add sugar/flour mixture and whisk until smooth; stir in corn mixture.
  • 6
    Pour into prepared baking dish. Bake for 25 to 30 minutes. Remove from oven and stir with long prong fork, disturbing the top as little as possible, return to oven and continue cooking another 25 to 30 minutes until set and browned. Once set and browned, remove from oven; let set 5 minutes before serving. NOTE: the outer edge seems to cook faster than center, gently stirring halfway through cooking allows this pudding to cook more evenly.
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