Cheesy green chili corn pudding is what I bring to every potluck from September through the holidays: fresh corn kernels suspended in a soft, savory custard with sharp Cheddar and mild green chilis. The edges bake up golden while the middle stays creamy. Sweet corn, gentle heat, spoonable slices — nobody ever leaves with the leftovers.
Get ready to fall in love with your new favorite side dish! This Cheesy Green Chili Corn Pudding is the ultimate comfort food, balancing the natural sweetness of fresh corn with the savory kick of sharp cheddar and a gentle warmth from green chilis. It’s creamy, custardy, and bakes up into a beautifully golden, puffed casserole that’s perfect for holiday gatherings, potlucks, or just a cozy weeknight dinner. Forget canned creamed corn—this from-scratch version is unbelievably delicious and surprisingly simple to whip up.
Ingredients
• 2 large eggs
• 3 tablespoons (45 ml / 1.5 fl oz) / 28 grams (0.99 oz) all-purpose flour
• ½ cup / 120 ml heavy cream
• 1 cup / 240 ml whole milk
• ½ teaspoon / 3 grams (0.11 oz) salt
• ¼ teaspoon / 1 gram (0.04 oz) white pepper
• 1 tablespoon (15 ml) / 12 grams (0.42 oz) granulated sugar
• 1½ cups / 250 grams (8.8 oz / 249.5 g) fresh corn kernels, from about 3 ears
• 3 tablespoons (45 ml / 1.5 fl oz) / 42 grams (1.48 oz) unsalted butter, melted, plus more for the dish
• 3 ounces / 85 grams (3 oz / 85.1 g) sharp Cheddar cheese, grated
• ¼ cup / 40 grams (1.41 oz / 40 g) finely chopped mild green chilis
Instructions
1. Preheat your oven to 350°F / 175°C. Generously butter a medium-sized, 1.5-quart casserole dish.
2. In a large bowl, whisk the eggs and flour together until a smooth, lump-free paste forms.
3. Gradually whisk in the heavy cream and milk until fully combined. Stir in the salt, white pepper, and sugar.
4. Fold in the fresh corn kernels, melted butter, grated Cheddar cheese, and chopped green chilis. Stir until everything is evenly distributed.
5. Pour the corn mixture into your prepared casserole dish. Create a water bath by placing the casserole dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the casserole dish.
6. Carefully transfer the pan to the preheated oven. Bake for 50 to 55 minutes, or until the pudding is set, slightly puffed, and golden brown on top. The center should be just barely set when gently shaken.
7. Remove the roasting pan from the oven. Carefully lift the casserole dish out of the water bath and let it rest for 5-10 minutes before serving hot.
Nutritional Information
• Serving Size: 1/6th of casserole
• Calories: 285 kcal
• Protein: 10 g
• Fat: 19 g
• Carbohydrates: 20 g
• Note: is an estimate and may vary.
Pro Tips
• For the best flavor and texture, use fresh corn right off the cob. In a pinch, frozen corn kernels will work; just be sure to thaw them completely and pat them dry before using.
• Don’t skip the water bath! It’s essential for creating a gentle, even heat that results in a creamy, custardy texture and prevents the pudding from cracking or becoming rubbery.
• Feel free to experiment with the cheese. A mix of Monterey Jack and Cheddar adds extra meltiness, or try a bit of smoked Gouda for a deeper, smokier flavor.
• Adjust the heat to your liking. Use mild canned green chilis for a gentle warmth, or swap in finely chopped jalapeños (with or without seeds) for a spicier kick.
FAQ
Q: Can I make this corn pudding vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based egg replacer (like a flax egg or commercial replacer), substitute the heavy cream and milk with full-fat oat milk or cashew cream, and use your favorite vegan butter and dairy-free cheddar-style shreds. The texture will be very similar and delicious.
Q: What vegetarian main dish goes well with this corn pudding
A: This savory corn pudding is a fantastic side for many vegetarian mains. It pairs wonderfully with black bean burgers, a hearty lentil loaf, spicy baked tofu, or roasted portobello mushrooms to create a complete and satisfying meatless meal.
Q: How do I store and reheat leftover corn pudding
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual portions in the microwave or place the casserole dish, covered with foil, in a 325°F / 160°C oven for 15-20 minutes until heated through.
Q: Is this green chili corn pudding gluten-free
A: This recipe as written is not gluten-free due to the all-purpose flour. However, you can easily make it gluten-free by substituting the all-purpose flour with a cup-for-cup gluten-free flour blend.
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Cheesy Green Chili Corn Pudding
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Generously butter a medium-sized, 1. 5-quart casserole dish.
- In a large bowl, whisk the eggs and flour together until a smooth, lump-free paste forms.
- Gradually whisk in the heavy cream and milk until fully combined.
- Stir in the salt, white pepper, and sugar.
- Fold in the fresh corn kernels, melted butter, grated Cheddar cheese, and chopped green chilis.
- Stir until everything is evenly distributed.
- Pour the corn mixture into your prepared casserole dish. Create a water bath by placing the casserole dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the casserole dish.
- Carefully transfer the pan to the preheated oven.
- Bake for 50 to 55 minutes, or until the pudding is set, slightly puffed, and golden brown on top. The center should be just barely set when gently shaken.
- Remove the roasting pan from the oven. Carefully lift the casserole dish out of the water bath and let it rest for 5-10 minutes before serving hot.
- Don't skip the water bath! It's essential for creating a gentle, even heat that results in a creamy, custardy texture and prevents the pudding from cracking or becoming rubbery.
- Adjust the heat to your liking. Use mild canned green chilis for a gentle warmth, or swap in finely chopped jalapeños (with or without seeds) for a spicier kick.
