Southwest Cheesy Corn Pudding
This Southwest Cheesy Corn Pudding is a delightful twist on traditional bread pudding, packed with bold flavors and creamy textures. A perfect blend of roasted corn, savory spices, and two kinds of cheese create a satisfying dish that is ideal for brunch, a side, or a comforting main course. The addition of green chilies and jalapeños brings a gentle heat, while fresh lime juice adds a zesty brightness. Serve it warm straight from the oven for an unforgettable meal that can be enjoyed by the whole family or at your next gathering.
10
Servings
220
Calories
16
Ingredients
Ingredients
Corn
2 cups (Fresh or frozen, to be roasted)
Olive oil
2 teaspoons (For roasting corn)
Salt
1 teaspoon (Divided)
Butter
2 tablespoons (For sautéing vegetables)
Onions
1 3/4 cups (Chopped)
Garlic
2 teaspoons (Minced)
Ground cumin
2 1/2 teaspoons (For seasoning)
Black pepper
1/2 teaspoon (For seasoning)
Heavy cream
2 cups (For the custard mixture)
Large eggs
5 (For the custard mixture)
Tabasco sauce
2 teaspoons (For flavor)
Lime juice
2 tablespoons (Freshly squeezed for brightness)
Diced green chilies
1 (4-ounce) can (For added heat and flavor)
Day-old French bread
8 cups (Cubed)
Monterey Jack pepper cheese
1 cup (Shredded)
Cheddar cheese
1 cup (Shredded)
Instructions
1
Preheat your oven to 400°F (200°C). Butter ten 6-ounce ramekins and set aside.
2
Spread the corn evenly on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt. Roast the corn in the preheated oven for about 15 minutes, or until the kernels start to brown. Remove from the oven and let cool.
3
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they are tender and translucent, about 5-7 minutes. Stir in minced garlic and sauté for an additional 3 minutes. Season the mixture with ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to cool slightly.
4
In a large mixing bowl, whisk together the heavy cream and the eggs until combined. Stir in the Tabasco sauce, fresh lime juice, diced green chilies, and the remaining 1/4 teaspoon salt.
5
Add the day-old cubed French bread to the egg mixture, followed by the roasted corn and sautéed onion mixture, mixing gently to ensure the bread is evenly coated. Finally, fold in the shredded Monterey Jack pepper cheese and cheddar cheese.
6
Carefully divide the bread mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet to catch any drips. Bake in the oven at 375°F (190°C) for 25-30 minutes or until the tops are golden brown and the pudding is set.
7
Once baked, allow the ramekins to cool slightly. Carefully unmold the puddings onto plates and serve warm, garnishing with fresh cilantro or a dollop of sour cream if desired.
Nutrition Information
14.5g
Fat
15g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southwest Cheesy Corn Pudding?
It is a savory twist on bread pudding that features roasted corn, spices, and a blend of two cheeses for a creamy texture.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 220 calories.
What type of bread should I use for this pudding?
The recipe calls for 8 cups of day-old cubed French bread.
Can I use frozen corn for this dish?
Yes, you can use either fresh or frozen corn for roasting.
What are the two types of cheese used?
The recipe uses shredded Monterey Jack pepper cheese and shredded cheddar cheese.
At what temperature do I roast the corn?
The corn should be roasted at 400 degrees Fahrenheit (200 degrees Celsius).
How long does it take to roast the corn?
Roast the corn for about 15 minutes or until the kernels begin to brown.
What baking temperature is required for the pudding?
The pudding should be baked at 375 degrees Fahrenheit (190 degrees Celsius).
How long does the corn pudding need to bake?
It takes 25 to 30 minutes for the pudding to set and turn golden brown.
How many eggs are required for the custard?
You will need 5 large eggs for the mixture.
What size ramekins are recommended?
The recipe suggests using ten 6-ounce ramekins.
Is this recipe suitable for vegetarians?
Yes, this dish is classified as vegetarian.
What spices provide the Southwest flavor?
Ground cumin, black pepper, and Tabasco sauce provide the primary spice profile.
How much heavy cream is used in the custard?
The recipe requires 2 cups of heavy cream.
How do I prepare the ramekins?
Butter the ramekins before adding the bread mixture to prevent sticking.
What is the fat content per serving?
Each serving contains about 14.5 grams of fat.
Does the recipe include any citrus?
Yes, 2 tablespoons of fresh lime juice are added for brightness.
How much protein is in each serving?
There are 8 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving has 15 grams of carbohydrates.
What vegetables are sautéed for the base?
Chopped onions and minced garlic are sautéed in butter.
How should I garnish the finished dish?
You can garnish with fresh cilantro or a dollop of sour cream.
Should the pudding be served hot or cold?
It is best served warm straight from the oven.
What type of chilies are included?
A 4-ounce can of diced green chilies is used.
How much butter is needed for sautéing?
Two tablespoons of butter are used to cook the onions and garlic.
What is the purpose of the olive oil?
Two teaspoons of olive oil are used to drizzle over the corn for roasting.
Can I unmold the puddings?
Yes, once cooled slightly, you can carefully unmold them onto plates.
How much garlic is required?
The recipe calls for 2 teaspoons of minced garlic.
How many grams of salt are used in total?
The recipe uses 1 teaspoon of salt divided throughout the process.
Is there a specific amount of onion required?
Yes, you need 1 3/4 cups of chopped onions.