Southwestern Corn Pudding Recipe | Vegetarian Times Skip to main content

Southwestern Corn Pudding

Corn pudding is an old-fashioned side dish that can replace rice or potatoes in a summer meal.



Ingredient Line: 
1 cup breadcrumbs
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4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided
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4 large eggs
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1 cup low-fat sour cream
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¼ cup chopped cilantro
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1 small jalapeno chile, minced (2 Tbs.)
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1 tsp. salt


1. Preheat oven to 350°F. Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.

2. Pulse 3 cups corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in remaining 1 cup whole corn kernels.

3. Whisk together eggs, sour cream, cilantro, jalapeño, and salt in separate bowl. Stir corn into egg mixture. Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.

Nutrition Information: 

8 g
Total Fat: 
6 g
Saturated Fat: 
2 g
27 g
111 mg
456 mg
2 g
8 g
Serves 8

Comments on this Recipe

Has anyone given thought to substituting Oikos Greek non-fat yogurt for the sour cream? If so, did you have to increase the amount from 1 cup? Just wondering.

I've made this several times now when relatives are visiting. (The recipe makes too much for the 2 of us.) You don't need a whole cup of breadcrumbs for the bottom of the pan. Just DUST the bottom like the directions say.

Pretty good, added some cheddar, used parm instead of bread crumbs on ramekins to make it gluten free. Needed something, maybe pepper jack or some salsa, a bit bland. I would make it again, but continue to tweak it

Instead of bread crumbs I love to use crushed saltine crackers....this has always been a childhood favorite of mine~ Sarah

Rather than sour cream, I use low fat greek yogurt.