Best 7 Santa Fe Corn Pudding Recipes

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Discover the vibrant flavors of the Southwest with Santa Fe Corn Pudding, a tantalizing dish that combines the sweetness of corn, the smokiness of roasted peppers, and the warmth of spices. This delectable casserole features tender corn kernels, roasted red peppers, and a blend of chili powder, cumin, and paprika, all enveloped in a creamy custard base. Indulge in the classic version or explore creative variations like the Poblano Corn Pudding with its hint of heat from poblano peppers or the Zucchini Corn Pudding that adds a refreshing twist with zucchini. Each recipe offers its own unique take on this comforting and flavorful dish, making it a perfect choice for gatherings, potlucks, or a cozy family dinner.

Let's cook with our recipes!

SISI'S CORN PUDDING



Sisi's Corn Pudding image

Provided by Sisi Carroll

Categories     Brunch     Side     Bake     Easter     Vegetarian     Low Cal     High Fiber     Dinner     Corn     Spring     Summer     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1 cup chopped red onion
1 1/2 cups whole milk
4 large eggs
3 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 15- to 16-ounce cans corn kernels, drained, divided

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
  • Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
  • Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}



Corn Pudding {traditional and gluten free recipes} image

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Provided by Mary Younkin

Categories     Side Dish

Time 1h

Number Of Ingredients 11

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn ((2 cans))
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour * (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup brown rice flour
2 tablespoons potato starch

Steps:

  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  • Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
  • Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
  • Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

SANTA FE CORN PUDDING



Santa Fe Corn Pudding image

I think I clipped this recipe out of Sunset magazine. The original recipe doesn't call for cilantro or chopped chopped jalapeno, but I think it really adds . I'm posting this recipe here for safe keeping. The recipe calls for fresh corn but frozen works just fine.

Provided by Lucky in Bayview

Categories     Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups corn kernels (fresh or frozen)
1 tablespoon chopped cilantro
1 1/2 teaspoons chopped jalapenos
2 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 cup chopped roasted green chilies
1 cup buttery salted crackers like Ritz cracker crumbs
4 tablespoons melted butter, divided
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

Steps:

  • Preheat the oven to 350. Grease a 2-qt. baking dish.
  • Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
  • In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
  • In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
  • Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.

Nutrition Facts : Calories 399.3, Fat 20.8, SaturatedFat 11.8, Cholesterol 113.1, Sodium 463.9, Carbohydrate 48.6, Fiber 5.3, Sugar 0.2, Protein 12.9

SANTA FE CORN



Santa Fe Corn image

I have not tried this recipe. I got this recipe from Ossg Recipes. Serve this with poached fish, grilled chicken or sauteed lean pork.

Provided by internetnut

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups corn
2 cups peeled seeded and chopped tomatoes
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon chopped coriander, fresh
1/2 teaspoon dried oregano
1/8 teaspoon hot sauce

Steps:

  • In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
  • Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.7, Carbohydrate 28.2, Fiber 4.1, Sugar 6.2, Protein 4.1

SANTA FE CORN & SAUSAGE STEW



Santa Fe Corn & Sausage Stew image

This is a delicious soup for a brisk fall day. I always serve this soup with a nice tossed salad. You can make this soup more spicier by adding more chillies or peppers if preferred.

Provided by Shoppohollic

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon margarine
1 onion, finely chopped
1/2 red bell pepper, chopped finely
1 1/2 cups milk
1 (10 3/4 ounce) can cream of chicken soup
1 cup frozen corn
1 (8 ounce) package pork sausage, cooked & crumbled
1 (4 ounce) can diced green chilies
1/2 cup shredded swiss cheese
pepper

Steps:

  • Melt butter in saucepan.
  • Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
  • Delicious.

Nutrition Facts : Calories 432.9, Fat 29.8, SaturatedFat 11.3, Cholesterol 72.2, Sodium 1301.2, Carbohydrate 24.1, Fiber 2, Sugar 3.3, Protein 18.9

SANTA FE CORN



Santa Fe Corn image

Got this recipe from my cousin and we love it. Spicy dish.

Provided by KATHY HUTCHINS @KATHUTCHINS

Categories     Vegetables

Number Of Ingredients 9

2 can(s) 14 oz cans whole kernel corn (drained)
1 can(s) 4 oz. diced green chili peppers (drained)
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) salt
1/2 teaspoon(s) cumin powder
1 package(s) 8 oz cream cheese
1/2 cup(s) milk
2 tablespoon(s) butter

Steps:

  • Mix corn, peppers and all the spices and sit aside.
  • In microwave safe dish heat until melted the following: 1 8 oz pkg cream cheese cubed, 1/2 cup milk, 2 tbsp butter.
  • Add corn mixture to the cream cheese mixture. Mix well and place in butter greased casserole dish. Bake at 325 degrees for 20 minutes or until bubbly. Let sit for 10 minutes before you serve it. Also good made ahead and re-heated.

Tips:

  • Use fresh, sweet corn kernels for the best flavor. Frozen or canned corn can also be used, but fresh corn will give your pudding a more vibrant color and taste.
  • Be sure to drain the corn well before adding it to the batter. This will help prevent the pudding from being too watery.
  • If you don't have a blender, you can mash the corn kernels with a fork or food processor until they are finely chopped.
  • For a creamier pudding, use whole milk or half-and-half instead of regular milk.
  • Add some grated cheese to the batter for a cheesy corn pudding. Cheddar, Parmesan, or Monterey Jack cheese are all good choices.
  • Top the pudding with chopped green onions, cilantro, or crumbled bacon before baking for extra flavor.
  • Serve the pudding hot or cold. It's delicious either way!

Conclusion:

Santa Fe Corn Pudding is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to enjoy corn, give this recipe a try!

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