Southwestern Corn Pudding


Southwestern Corn Pudding

Southwestern Corn Pudding
55 Min

Ready for a change-of-pace side that's packed with flavor? Then you've got to try our Southwestern Corn Pudding. It's the perfect combo of sweet and sassy that will leave your taste buds tingling in delight! This one is so good, it might just steal the show! 

What You'll Need

  • 1 cup milk
  • 4 eggs, well beaten
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup biscuit baking mix
  • 2 (14.75-ounce) cans whole kernel corn, drained
  • 2 tablespoons bottled sliced jalapeno peppers, drained and chopped

What to Do

  1. Preheat oven to 375 degrees F.  Coat an 8-inch square baking dish with cooking spray.
  2. In a medium-sized saucepan, over low heat, combine milk, eggs, butter, salt, and pepper; stir until butter has melted. Do not overheat or mixture will congeal.
  3. Remove from heat, stir in biscuit baking mix, corn, and peppers. Pour into prepared baking dish. Bake 50 minutes or until golden brown and center is set.

Test Kitchen Tip


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 212
  • Calories from Fat 80
  • Total Fat 8.8g 14 %
  • Saturated Fat 3.6g 18 %
  • Trans Fat 0.2g 0 %
  • Protein 7.8g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 103mg 34 %
  • Sodium 732mg 31 %
  • Total Carbohydrates 28g 9 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 6.3g 0 %

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Very good. Cut in half for two of us. Used frozen corn which I added to the saucepan for the last minute or two. Used smaller casserole and baked for 50 minutes. Turn "heat" up or down with peppers or by adding a little hot sauce.


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