Best 7 Spicy Corn Pudding Recipes

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**Spicy Corn Pudding: A Savory and Satisfying Dish with Diverse Recipe Options**

Indulge in the delectable flavors of Spicy Corn Pudding, a versatile dish that offers a delightful blend of textures and tastes. This savory creation showcases the goodness of corn, combined with a medley of spices and ingredients that deliver a symphony of flavors. Embark on a culinary journey as we explore the diverse recipe variations presented in this article, each offering unique twists on the classic corn pudding. From traditional Southern-style recipes to zesty Mexican-inspired versions, there's a perfect rendition for every palate. Whether you prefer a creamy, baked pudding or a crispy, pan-fried version, these recipes have got you covered. Prepare to tantalize your taste buds with a dish that is not only delicious but also versatile enough to complement any meal or occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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

EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

SPICY CORN PUDDING



Spicy Corn Pudding image

This is a very easy to make side dish which we love for the contrasting flavors coming from the sweetness of the corn and the spiciness of the pepper and blue cheese. Lovely with grilled meats, but also garlicy main dishes.

Provided by FlemishMinx

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (285 g) can kernel corn, drained (NOT creamed corn)
1/2 cup sour cream
1/3 cup milk
3 eggs
1 jalapeno, finely minced (leave the seeds in if you want it spicier)
1/4 cup blue cheese
salt and pepper, to taste

Steps:

  • Lightly grease a 2 QT baking dish with butter.
  • Pre-heat oven to 350°F.
  • Take 1/2 cup of the corn kernels from the (drained) can and set aside.
  • Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
  • Add milk and eggs and puree well.
  • Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
  • Mix thoroughly and season to taste with salt and pepper.
  • Pour mixture into the baking dish and bake for one hour.
  • When done, the top should be golden brown and the pudding set through.

Nutrition Facts : Calories 217.5, Fat 13.2, SaturatedFat 7, Cholesterol 180.4, Sodium 370, Carbohydrate 16.8, Fiber 1.8, Sugar 2.7, Protein 10.1

SMOKY POBLANO CORN PUDDING



Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
  • Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
  • Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
  • Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.

Provided by The New York Times

Categories     dinner, lunch, custards and puddings, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
  • Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
  • Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams

CHEF JOHN'S CREAMY CORN PUDDING



Chef John's Creamy Corn Pudding image

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6 large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  • Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  • Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  • Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g

Tips:

  • For a creamier pudding, use whole milk instead of skim milk. Alternatively, add 1/4 cup of sour cream or Greek yogurt to the batter.
  • If you like a little heat, add a pinch of cayenne pepper or chopped jalapeños to the batter.
  • For a smoky flavor, roast the corn kernels in a hot oven before adding them to the pudding.
  • To make the pudding ahead of time, prepare it according to the recipe and then bake it just before serving. You can also store the unbaked pudding in the refrigerator for up to 24 hours.
  • Serve the pudding warm or at room temperature. It can be garnished with chopped fresh cilantro, grated Parmesan cheese, or crumbled bacon.

Conclusion:

Spicy corn pudding is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, creamy or cheesy, this recipe is sure to please everyone at your table. So next time you are looking for a new side dish to try, give spicy corn pudding a try. You won't be disappointed!

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