"kicked Up" Baked Corn Pudding Casserole

READY IN: 1hr 10mins
Recipe by Kittencalrecipezazz

If you don't care for spicy just omit or use only half of a jalapeno pepper :)

Top Review by Sydney Mike

I love corn pudding almost more than I like cornbread, so I was happy to find this recipe! I made a couple of small changes, reducing the mount of the jalapeno to just 1/3 of a pepper so that there was just a bit more then a hint of hot; using lemon pepper instead of the usual S&P; &, although it isn't exactly a change, I did use a sharp cheddar! I also processed the corn mixture only briefly so that it was very coarse, & what I ended up with was A REALLY GREAT TASTING CORN PUDDING, & a recipe that I'll keep around! Thanks so much! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter an 11 x 7-inch glass baking dish.
  3. Melt butter in a large skillet over medium heat.
  4. Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
  5. Transfer the mixture to a food processor and puree until a coarse texture consistancy.
  6. Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
  7. In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
  8. Transfer the mixture to prepared baking dish.
  9. Sprinkle with 1 cup Parmesan cheese.
  10. Bake for 30 minutes uncovered.
  11. Remove from oven, then sprinkle with grated cheddar cheese.
  12. Return to oven, bake for another 15-20 minutes.

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