Corn Pudding
Never settle for bland corn pudding again—this creamy, golden recipe hides a surprising twist that transforms every bite. Discover the secret now.
Total time
54 min
Servings
12
Calories
107
Category
Sides
This Corn Pudding recipe is a versatile and easy-to-make dish that combines sweet corn with a savory blend of bell peppers and spices. Perfect for breakfast, lunch, or a potluck dinner, it bakes in under an hour and delivers a hearty, healthy, and inexpensive meal option with a spicy kick.
Ingredients
Makes 12 servings
- 3/4 onion
- 3/4 green bell pepper
- 3 all-purpose flour
- 1/2 ground cumin
- 1/2 chili powder
- 1/4 salt
- 1/8 cayenne pepper
- 1 corn
- 4 eggs
- 2 red bell pepper
- green bell pepper
Method
Coat a large frypan with cooking spray, and place over medium heat until hot.
Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
Add milk, and bring to boil, stirring constantly, cook 1 minute.
Remove from heat.
Add corn and eggs to bell pepper mixture, stirring well.
Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
Garnish with bell pepper rings.
Cook's notes
- For a milder flavor, reduce or omit the cayenne pepper.
- Use fresh or frozen corn kernels for best texture; if using canned, drain well.
- Let the pudding rest for 5 minutes after baking for cleaner slices.
Easy swaps
- Instead of all-purpose flour, use gluten-free flour blend
- Instead of eggs, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Instead of milk, use unsweetened almond or oat milk
Frequently asked
Can I make this corn pudding ahead of time?
Yes, you can assemble the mixture a day ahead and bake just before serving, or bake fully and reheat at 350°F for 10-15 minutes.
What can I serve with corn pudding?
It pairs well with grilled meats, roasted vegetables, or a fresh green salad.
Is this recipe gluten-free?
No, as written it uses all-purpose flour, but you can substitute with a gluten-free blend.
