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
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.