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Mexican corn pudding

Mexican corn pudding

A great way to keep corn season going! It's definitely better if you have a leftover of cooked seasonal corn, but if you only have it in a can, it will work. This makes an original side for Thanksgiving!


  • 5 cups milk
  • 1 tsp salt
  • ¾ cup fine cornmeal
  • 4 Tbsp butter
  • 1 small onion, chopped
  • 1 small red bell pepper, diced
  • 1 Poblano chile or green chile, diced
  • 1 cup corn kernels
  • ½ tsp salt
  • 1 Tbsp Cali-Mex blend, ground
  • 6 eggs
  • 1 cup cheddar cheese, grated
  • Butter for the mold


  1. 1

    Heat the oven to 425 °.

  2. 2

    Pour the milk along with 1 tsp salt into a large pan. Heat on medium-high.

  3. 3

    Once the milk begins to froth and is about to boil, sprinkle in the cornmeal, whisking continuously to avoid lumping.

  4. 4

    Reduce heat and cook for another 10 minutes, stirring often.

  5. 5

    Meanwhile, melt the butter in a pan on medium then add the onion and chilies and cook for 5 minutes. Incorporate the corn kernels, salt and ground spices. Cover and let steam for 5 minutes. Set aside ½ cup of vegetables.

  6. 6

    Remove the cornmeal from the heat, vigorously incorporate the eggs, one at a time. Add the cheddar and the steamed vegetables.

  7. 7

    Generously coat a large mold with butter and pour in the preparation. Add the ½ cup reserved vegetables. Cook for about 30-40 minutes until the pudding is firm, golden and lightly puffy.

  8. 8

    Remove from the oven and wait 10 minutes before serving.