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Grab a spoon and dig into this delicious Corn Pudding with Green Chilies! It's a tasty side dish that goes well with a variety of meals.

Corn Pudding with Jalapenos and Chiles

Mix together corn, peppers, and cornbread mix for a lovely baked corn pudding that goes well with any Mexican entree.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Hezzi-D

Ingredients

  • 1 c. cornbread mix or 1/2 c. flour and 1/2 c. cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 c. sour cream
  • 6 Tablespoons Cabot unsalted butter melted
  • 3 1/2 c. corn kernals with jalapenos or fresh corn if you have it
  • 1/2 c. minced seeded jalapeno pepper
  • 4 oz. can diced green chiles

Instructions

  • Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
  • In a large bowl combine the cornbread mix (or flour and cornmeal), baking powder, and salt. Mix well and make a well in the center of the mixture.
  • Whisk the eggs in a medium bowl. Whisk in the sour cream and melted butter.
  • Add the wet ingredients to the dry ingredients, stirring just until moistened.
  • Stir in the corn, jalapenos, and chiles. Pour batter into prepared pan.
  • Bake for 30 minutes. Remove from over, cool 5 minutes, cut and serve.

Notes

Recipe adapted from The Cabot Creamery Cookbook. This recipe is located on page 190 and comes from Freund's Farm.