Southwestern Corn Pudding Recipe

Name: Southwestern Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Butter 13x9x2-inch glass baking dish.
2
Cut corn bread into 1-inch cubes; place in large bowl.
3
Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes.
4
Transfer to bowl with corn bread.
5
Add cheese, bell pepper, chili, and green onions.
6
Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend.
7
Add to corn bread mixture and toss gently to combine.
8
Transfer mixture to prepared dish.
9
Cover and refrigerate at least 1 hour and up to 1 day.
10
Preheat oven to 350F.
11
Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour.
12
Let stand 10 minutes before serving.
13
Also known as a California chili; available at Latin American markets and many supermarkets.

1205

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southwestern Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions