Corn Pudding

Total Time
10 mins
44 mins

Lovely!! make it as hot as you like. I made this during the winter and substituted frozen defrosted corn for the fresh, turned out great!

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  1. Coat a large frypan with cooking spray, and place over medium heat until hot.
  2. Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
  3. Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
  4. Add milk, and bring to boil, stirring constantly, cook 1 minute.
  5. Remove from heat.
  6. Add corn and eggs to bell pepper mixture, stirring well.
  7. Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
  8. Garnish with bell pepper rings.
Most Helpful

4 5

This was very good right out of the oven, and it makes good leftovers, too. Next time I make this, I'll probably add a bit more spice to it (not the cayenne, just the cumin and chili powder). Thanks for the simple and satisfying recipe!

4 5

We liked this a lot, Derf! So low-cal & low-fat, but tasty w/just the right spice mix for us. I made a half recipe for 2 of us using frozen corn, red onion & a mix of red & green bell peppers ... then served it last nite for dinner w/Tex-Mex wings. This morning for breakfast, I spooned some of the remains into 8-in flour tortillas & added grated cheddar cheese + bacon slices for a yummy burrito breakfast. :-) Thx for sharing this recipe w/us.