Easy Southwestern Corn Pudding

Corn pudding is the side dish that quietly disappears first. It sits somewhere between cornbread and a custard - sweet corn in a tender, golden crumb that slices cleanly, like the square in the photograph, with kernels, onion and red pepper showing through the cut face. This Southwestern version adds diced green chiles, smoked paprika and a little Monterey Jack, so there is gentle warmth underneath the sweetness instead of heat that shouts.

It belongs in our Snacks and Sides collection next to dishes like our Easy Skillet Cornbread, and it earns its place at the same table: roast turkey, baked ham, pulled pork and grilled chicken all want something sweet, soft and golden beside them. It is also one of the rare holiday sides that actually improves with a short rest, which makes it an easy guest at a crowded Thanksgiving or Christmas table.

The method is one bowl and one pan of softened vegetables. The only real decision is the corn itself: fresh kernels cut from the cob are sweetest in summer, frozen kernels are the reliable year-round choice, and canned kernels work if they are drained very well. Everything else - cornmeal, eggs, creamed corn - is pantry stock, stirred together in minutes.

Why this pudding slices instead of scooping

Most corn puddings are spooned. This one cuts into squares, and the difference is balance: three-quarters of a cup of fine cornmeal gives the custard a crumb to hold onto, three eggs set it firmly but gently, and the creamed corn supplies moisture without free liquid sloshing around. The second half of the trick is patience. Straight from the oven the centre is still softly set, and a knife dragged through it tears the crumb. Fifteen minutes of resting lets the custard finish setting, and then the squares lift out cleanly with their edges intact - which is also why this dish travels and reheats so well.

Keep the corn dry and the sweetness honest

Wet corn is the one reliable way to ruin this pudding. Frozen kernels carry ice, canned kernels carry packing liquid, and both will weep into the custard and make the centre soggy no matter how long it bakes. Thaw frozen corn and drain either kind in a colander for a full ten minutes, then spread it on a clean towel and pat it dry before it goes into the bowl. The sugar is deliberately small - two tablespoons across eight servings - because good corn is already sweet; it is there to round out the chiles and paprika, not to turn a side dish into dessert. Taste a kernel before you start: very sweet summer corn can drop to one tablespoon.

Ingredients

• 5 tablespoons unsalted butter (70 g), melted, plus more for the dish
• 1 small yellow onion (about 110 g), finely diced
• 1 medium red bell pepper (about 150 g), finely diced
• 3 cups corn kernels (450 g), fresh, thawed frozen, or canned and well drained
• 1 (15 oz) can creamed corn
• 1 (4 oz) can diced green chiles, drained
• 3 large eggs
• 1/2 cup whole milk (120 ml)
• 1/2 cup sour cream (120 g)
• 2 tablespoons granulated sugar (25 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1.5 g)
• 1/2 teaspoon smoked paprika (1 g)
• 3/4 cup fine yellow cornmeal (105 g)
• 1 teaspoon baking powder (4 g)
• 1 cup shredded Monterey Jack cheese (110 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Heat the oven and prepare the dish. Heat the oven to 350°F (177°C). Butter a 2-quart baking dish or a 9-inch square pan generously, including up the sides - the pudding rises slightly and will grip any dry patch. Set the dish on a rimmed baking sheet for easy handling and to catch any bubble-over.
2. Soften the onion and pepper. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the onion and red pepper with a pinch of the salt and cook, stirring now and then, for 4 to 5 minutes, until the onion is translucent and the pepper has lost its raw crunch. Take the pan off the heat and let the vegetables cool for a few minutes so they do not scramble the eggs in the next step.
3. Whisk the custard base. In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined and a little frothy. Whisk in the milk, sour cream, the remaining melted butter, the sugar, the rest of the salt, the black pepper and the smoked paprika until the mixture looks smooth and evenly speckled.
4. Fold everything together. Sprinkle the cornmeal and baking powder over the custard and whisk just until no dry pockets remain. Switch to a spatula and fold in the corn kernels, the creamed corn, the drained green chiles, the cooled onion and pepper, and the shredded cheese. Stir until everything is evenly distributed, then scrape the batter into the prepared dish and smooth the top.
5. Bake until just set. Bake for 40 to 45 minutes, until the top is deep golden, the edges are pulling slightly away from the dish, and the centre still trembles faintly when you nudge the pan. A knife inserted near the centre should come out with moist crumbs rather than wet batter. If the top browns early, lay a sheet of foil loosely over it for the last 10 minutes.
6. Rest, then slice. Let the pudding rest on a rack for at least 15 minutes before cutting - this rest is what lets it slice into clean squares instead of scooping like a custard. Cut into 8 squares and serve warm, straight from the dish, with extra smoked paprika dusted over the top if you like.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Leftovers keep for up to 4 days in an airtight container in the refrigerator, and the flavour deepens overnight. Reheat individual squares in a 325°F (163°C) oven for about 10 minutes, which brings back the golden edges, or microwave gently at half power so the custard stays tender. The baked pudding also freezes well for up to 2 months: cool it completely, wrap squares tightly, thaw overnight in the refrigerator and reheat as above. Nutrition figures are estimates from standard ingredient data and vary with brands and substitutions.

Easy Southwestern Corn Pudding

Recipe by Ahsan ul Haq, FryDaily editor · Published 23 October 2026

Sweet corn, a tender custardy crumb and gentle chile warmth - slices clean.

Yield: 8 servings  ·  Scale: 1x2x3x

Prep15 minutes

Cook45 minutes

Total1 hour

Servings8 servings

Calories285 kcal

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Ingredients

• 5 tablespoons unsalted butter (70 g), melted, plus more for the dish
• 1 small yellow onion (about 110 g), finely diced
• 1 medium red bell pepper (about 150 g), finely diced
• 3 cups corn kernels (450 g), fresh, thawed frozen, or canned and well drained
• 1 (15 oz) can creamed corn
• 1 (4 oz) can diced green chiles, drained
• 3 large eggs
• 1/2 cup whole milk (120 ml)
• 1/2 cup sour cream (120 g)
• 2 tablespoons granulated sugar (25 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1.5 g)
• 1/2 teaspoon smoked paprika (1 g)
• 3/4 cup fine yellow cornmeal (105 g)
• 1 teaspoon baking powder (4 g)
• 1 cup shredded Monterey Jack cheese (110 g)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Heat the oven and prepare the dish. Heat the oven to 350°F (177°C). Butter a 2-quart baking dish or a 9-inch square pan generously, including up the sides - the pudding rises slightly and will grip any dry patch. Set the dish on a rimmed baking sheet for easy handling and to catch any bubble-over.
2. Soften the onion and pepper. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the onion and red pepper with a pinch of the salt and cook, stirring now and then, for 4 to 5 minutes, until the onion is translucent and the pepper has lost its raw crunch. Take the pan off the heat and let the vegetables cool for a few minutes so they do not scramble the eggs in the next step.
3. Whisk the custard base. In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined and a little frothy. Whisk in the milk, sour cream, the remaining melted butter, the sugar, the rest of the salt, the black pepper and the smoked paprika until the mixture looks smooth and evenly speckled.
4. Fold everything together. Sprinkle the cornmeal and baking powder over the custard and whisk just until no dry pockets remain. Switch to a spatula and fold in the corn kernels, the creamed corn, the drained green chiles, the cooled onion and pepper, and the shredded cheese. Stir until everything is evenly distributed, then scrape the batter into the prepared dish and smooth the top.
5. Bake until just set. Bake for 40 to 45 minutes, until the top is deep golden, the edges are pulling slightly away from the dish, and the centre still trembles faintly when you nudge the pan. A knife inserted near the centre should come out with moist crumbs rather than wet batter. If the top browns early, lay a sheet of foil loosely over it for the last 10 minutes.
6. Rest, then slice. Let the pudding rest on a rack for at least 15 minutes before cutting - this rest is what lets it slice into clean squares instead of scooping like a custard. Cut into 8 squares and serve warm, straight from the dish, with extra smoked paprika dusted over the top if you like.

Calories: 285 kcalProtein: 8 gCarbohydrates: 32 gFat: 14 gSaturated fat: 7 gSodium: 430 mgFiber: 3 gSugar: 9 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

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