This Sweet and Spicy Corn Pudding is a nod to the classic Southern dish with a little Southwestern kick thrown in for fun. Today for Food Network’s #FallFest we are all sharing our favorite produce-based holiday side dishes. I have a beautiful, sweet and spicy side dish that is one of my most requested recipes.
Adding a touch of something sweet to your holiday meals will always thrill the children (or young at heart) at the table. I like the flavor of corn, which is naturally sweet, combined with the gentle heat of poblano peppers. If you want, you can leave out the sugar and take this totally savory. If you are serving a large prime rib roast, try serving this in place of the traditional Yorkshire pudding.
This casserole bakes up with a beautiful golden topping that is a little crunchy. I love breaking through it to expose the tender, sweet corn pudding/cake beneath, releasing the captivating aromas. It is fun to watch my guest’s eyes light up when they spy the beautiful golden dish on the buffet. For some it is their first time having it and they politely take a small portion. But once they taste it, they quickly excuse themselves to go back and get a larger portion. Nothing makes me happier or brings a bigger smile to my face!
I am a big fan of including something a little sweet when you are planning a party menu. You want to cover all the flavors, salty, sweet, sour, and bitter. These wake up our taste buds, making them more receptive to the other savory items. I came by this practice of including sweetness from my mother who also loved this.
Both my parents grew up in rural Indiana where they grow some of the finest corn in the country. My favorite variety is Silver Queen, with pearly white kernels that are tender and naturally sweet. Just the thought of eating ear after ear of this beautiful corn has my mouth watering. It is nearly impossible to find in California, so I get by with what I can find at the farmer’s market.
There are many ways to utilize corn and corn products. Some recipes include cornbread, corn cakes (also called Johnny cakes or hoecakes in the South), corn pudding, creamed corn, succotash, soup, and of course straight corn on the cob. Corn has, in one form or another, graced Thanksgiving dinners since 1621. One of the earliest American desserts was a concoction of cornmeal, milk and molasses called cornmeal mush or hasty pudding.
This pudding will puff up in the oven and then settle back when it cools; leave enough room for this. You may need an extra dish to take the leftover. Place them on a baking sheet for easiest handling, especially if there is any chance they might spill over.
For smaller gatherings, the recipe can be easily halved. You can use a full can of creamed corn and add back 2 tbsp flour to offset the moisture if you want. Even when halving it, I still needed a 9-inch square, an au gratin dish, and two ramekins to hold it all.
While this sweet and spicy corn pudding is best straight out of the oven when the crust is crunchy and hot, it reheats well and can be made in advance. If you are looking for an item to bring to a holiday dinner, barbecue, or potluck dinner, this travels beautifully and only needs a little reheating prior to serving.
Be sure to check the links below the recipe to see all of the amazing dishes my friends have shared today for the Food Network!
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Ingredients needed for Sweet and Spicy Corn Pudding:
- Gluten-free flour, xanthan gum, masa harina, sugar, salt
- Baking powder, cumin, coriander, cardamom, eggs, butter
- Cream, creamed corn, poblano peppers, green onions
- Corn kernels, chopped chives or more green onions
While using fresh chiles is preferable and gives a much fresher flavor, if you cannot find poblano peppers easily, drained canned mild green chiles are a good substitute. Always taste them in the can to judge their heat level and use as much as you and your family like. If you want more heat, add a minced jalapeno to the poblanos.
How to make Sweet and Spicy Corn Pudding:
- Mix together the flour, masa harina, sugar, baking powder, salt, cumin, coriander, and cardamom until evenly blended.
- In the bowl of your stand mixer or a large bowl with a hand mixer, beat together the eggs, butter, cream, and creamed corn. Mix until smooth. Stir in the poblanos, onions, and corn kernels, beating just until combined.
- Slowly add in the dry ingredients, mixing just until combined after each addition. It will be thick but pourable.
- Pour the batter into a buttered 11×15-inch baking pan and any extra pans if needed, and slide into the oven. Loosely tent with foil and bake at 350°F (177°C) for about 45 minutes then remove the foil. Bake for another 15 minutes or until the pudding is set in the middle (30 to 40 minutes for smaller pans). Remove from the oven and set aside on a wire rack to cool for 15 minutes.
- Scoop servings onto plates and sprinkle the tops with chives or sliced green onions, and serve hot.
If members of your family or guests struggle with the increased fiber of whole corn, you can make a creamier version. Add one additional can of the creamed corn and reduce the corn kernels to 3/4 cup. If the batter is too loose, stir in a little more flour.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Measuring spoons
- Small saucepan
- Mixing bowls
- Chef’s knife or paring knife
- Cutting board
- Stand mixer or hand mixer
- 15×11-inch baking pan
- Wire cooling rack
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
If your blend does not include xanthan, add 1/4 tsp to help the pudding hold together. Masa harina is naturally gluten-free, but always check the label if your family has severe reactions.
Always check to understand your guest’s level of gluten sensitivity. Del Monte brand creamed corn is gluten-free. General Mills products disclose gluten-containing ingredients on their labels.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
- 1 cup (120g*) gluten-free flour blend* or all-purpose flour
- 1/4 tsp xanthan gum if not already in your gluten-free flour blend
- 3/4 cup (70g) masa harina or fine cornmeal
- 1-1/4 cups (248g) granulated sugar
- 3 tbsp plus 1 tsp baking powder (gluten-free)
- 2 tsp kosher salt
- 3/4 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 6 (300g) large eggs, lightly beaten
- 1 stick (1/2 cup; 113g) butter, melted
- 2 cups (454g) heavy cream
- 1 (14.75 oz; 418g) can cream-style corn (Del Monte or Green Giant brands are gluten-free)
- 4 fresh poblano peppers, seeded and diced finely (you can substitute jalapeño peppers for part of the poblanos for more heat)
- 4 green onions, tough tops discarded, finely chopped
- 1-1/2 cups (228g) fresh or frozen corn kernels
- Chopped chives or additional green onions, for garnish
- Place a rack in the center of the oven and preheat to 350°F (177°C). Butter an 11×15-inch (28x38 cm) rectangular pan, a 10-inch (25 cm) round cake pan, or two baking pans.
- In a large mixing bowl, combine the flour, masa harina, sugar, baking powder, salt, cumin, coriander, and cardamom. Whisk together until evenly blended.
- In the bowl of a stand mixer, combine the eggs, butter, cream, and creamed corn. Mix until smooth. Add the poblanos, onions, and corn, beating just until combined. Slowly add the dry ingredients, mixing until just combined after each addition. It will be a thick but pourable batter.
- Pour the batter into the prepared pan(s) and place in the hot oven. Lightly tent the pan(s) with foil. Bake until just set in the center, about 1 hour (30 to 40 minutes for smaller pans). After 45 minutes, remove the foil so the top will become golden and slightly crunchy. When done, remove from the oven and set aside to cool for about 15 minutes.
- Scoop servings onto plates with a large serving spoon. Sprinkle the tops with the chives or green onions, if desired, and serve hot.
Recipe found at www.theheritagecook.com
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**For smaller gatherings, the recipe can be easily halved. Even when halving, I still needed a 9-inch square, au gratin, and two crème brulee dishes to hold it all. It would probably work well in a 9x13-inch (23x33cm) baking pan plus extra pans as needed.
This will puff up in the oven and then settle back when it cools; leave enough room for this expansion. You may need an extra dish to take the leftover. If you are using multiple smaller dishes, place them on a baking sheet for easiest handling.
If your gluten-free flour blend does not include xanthan, add 1/4 tsp to help the pudding hold together. Masa harina is naturally gluten-free, but always check the label if your family has severe reactions. I like Bob's Red Mill brand.
Del Monte brand cream-style corn is gluten-free – the modified food starch is derived from corn. General Mills products disclose gluten-containing ingredients on their labels. Penzeys and McCormick seasonings are very good at disclosing everything in their ingredient lists.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to
Amount Per Serving: Calories: 210Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 319mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 6g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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