Dee Dee's South of the Border Corn Pudding

Diane Hopson Smith


Nothing brings summer to the table like fresh vegetables out of the garden. Hope you enjoy this loaded corn pudding!

Corn pudding has been a favorite side dish for me for as long time as I can remember. In fact I love corn just about any way you fix it.

I've tweaked a basic corn pudding recipe by adding other fresh garden veggies and some south of the border spices. If you don't care for the heat, reduce the amount of pepper flakes or don't use at all. I think you will find this a very tasty side dish with or without the pepper flakes.

Hope you enjoy as much as we do.

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10 Min


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
Hands down one of the best corn puddings to ever cross our plates! Amazing fresh corn, bright peppers, ample seasoning and creamy butter... just stellar.


2 Tbsp
2 Tbsp
all-purpose flour
1 tsp
baking powder
3 c
fresh corn kernels (I used silver queen)
1/4 c
green onions, sliced
1/4 c
red bell pepper, chopped
1/2 of (4.5-oz) can chopped green chilies
1/4 tsp
1 Tbsp
red pepper flakes, optional (reduce amt for less heat)
salt and pepper to taste
3 large
1 c
whipping cream
1/4 c
butter, melted

Directions Step-By-Step

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtag: #corn pudding