Southwestern Corn Pudding

This Southwestern Corn Pudding is a great side item. My husband loved his grandmother’s corn pudding, so I wanted to make a dish inspired by that. I used some Southwestern spice to give it a little kick and I love how it turned out!

Serving Size: 8


1 cup panko bread crumbs

4 ears of corn

4 eggs

1 cup sour cream

⅓ cup cilantro

¼ cup chopped green chilies

1 tablespoon chili powder


Remove the corn kernels from the cobs, and set the corn aside.

Whisk together the remaining ingredients.

Add in the corn kernels.

Put the mixture in a lightly greased casserole.

Bake the casserole at 350 degrees until golden brown, about 30 minutes.

Leave a Reply