Mexican Recipes/ Side Dishes

Southwest Corn Pudding

On a recent trip to Borrego Springs in the California desert, I was inspired to try some rustic Southwestern cooking. ‘Southwest cuisine’ is a blend of Spanish, Mexican and Native American food and is popular in New Mexico, California, Arizona and Utah. It is similar to Mexican cuisine and is known for its use of spices, such as chile peppers.

Although this recipe is called ‘Corn Pudding’ it is not a sweet dish. Creamed corn is blended with cream, eggs, cheese and green chiles to form a firm pudding. This dish pairs beautifully with chilli con carne or any other spicy meat dish.

Some corn pudding recipes call for white flour, but I think that yellow cornmeal gives a richer texture. I’ve used one can of creamed corn for my recipe, but you can use a can of ordinary corn or fresh corn, if desired.

Corn Pudding (1 of 1) (1 of 1)


Here are some photos from my recent trip to Borrego Springs, located in the Anza Borrego desert in California. The brilliant sunrises and sunsets, the red mountains jutting up from the desert floor, the feeling of solitude within the vast expanse of the desert, all gave me inspiration to try conjuring up some new Southwest recipes.

 Borrego 1 (2)Borrego 2Borrego 4Borrego 5


Southwest Corn Pudding
Serves 6
A creamy corn pudding beautifully paired with chili or any spicy meat dish
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  1. ¾ cup yellow cornmeal or polenta
  2. 1 tsp baking powder
  3. ½ tsp salt
  4. Pinch of ground black pepper
  5. 1 (15-ounce) can creamed corn or regular corn
  6. ½ cup chopped green onions (spring onions)
  7. ½ cup roasted red bell pepper, diced
  8. 1 roasted green or red chile, peeled, seeded and diced
  9. 1 cup cheddar cheese
  10. 1 cup Monterey Jack cheese
  11. ½ cup melted butter
  12. 1 cup heavy cream
  13. 2 eggs, beaten
  1. Pre-heat the oven to 350 F (180 C).
  2. Lightly brush the inside of a Dutch oven or casserole dish with melted butter or vegetable oil.
  3. Combine the cornmeal, baking powder, salt and pepper in a bowl.
  4. In order to roast the green or red chile pepper, slice it in half and remove the seeds. Rub the skin with olive oil and bake in oven for 10 – 15 minutes until the skin blisters. Remove from oven and let cool; peel the skin off and dice into small pieces.
  5. In a separate bowl, combine the corn, green onions, roasted red bell pepper, diced chile and cheeses. Stir in the dry ingredients, then add the melted butter, cream and eggs and mix well.
  6. Spoon the mixture into the Dutch oven or casserole dish, cover and bake for around 30 minutes. Remove the cover from the dish and let bake for another 10 – 15 minutes until the mixture firms and turns golden on top. Let rest for 10 minutes before serving.
  1. You can use a can of ordinary corn instead of creamed corn, if desired.
G'day Soufflé




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  • Reply
    Joanne T Ferguson
    December 17, 2014 at 11:50 am

    G’day and WOW Fran, I was thinking of this recipe JUST the other day!
    Great photos and recipe!
    Cheers! Joanne

  • Reply
    [email protected] Riffs
    December 17, 2014 at 12:52 pm

    Great dish! I love using corn like this. I’ve made something similar in the past, although it’s been ages and ages. Love all the great flavors you’re using in this. Love all the photos, too — loads of fun. Thanks.
    [email protected] Riffs recently posted…Cream of Mushroom SoupMy Profile

  • Reply
    Maureen | Orgasmic Chef
    December 17, 2014 at 9:02 pm

    Beautiful photos, Fran. The first time I saw corn pudding was when Martha Stewart was first on tv. I’d never heard of it before but I quickly put one together and everyone raved about how smart I was. 🙂
    Maureen | Orgasmic Chef recently posted…Therapy Kitchen CollectionMy Profile

  • Reply
    December 26, 2014 at 9:08 pm

    That looks awesome! I love sweetcorn (both in savoury and sweet recipes), and that looks delicious. I also love the clay pot you’ve baked it in!! And those photos of Borrego are so beautiful and haunting!

    xox Sarah
    Sarah recently posted…Christmas 2014My Profile

  • Reply
    January 2, 2015 at 8:22 am

    This look delicious!
    gloria recently posted…Christmas brownies (Brownies de Navidad)My Profile

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