Chayote-Corn Pudding

Chayote-Corn Pudding

Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.

  • 6Servings


  • 2 medium chayotes, peeled, halved, pitted, and cut into 1/4-inch-thick slices (4 cups)
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 cups low-fat milk
  • 6 Tbs. butter, divided
  • 1 clove garlic, minced (1 tsp.)
  • 1 small onion, diced
  • 3 eggs
  • 3 Tbs. all-purpose flour
  • 1 cup grated extra-sharp white Cheddar cheese (4 oz.)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup panko breadcrumbs


1 Preheat oven to 350˚F. Coat 2-qt. baking dish with cooking spray. Cook chayote in large saucepan of boiling, salted water, 5 minutes. Drain, and set aside in colander.

2 Meanwhile, bring corn, milk, 4 Tbs. butter, and garlic to a boil in medium saucepan. Remove from heat, and set aside.

3 Wipe out saucepan used to cook chayote, add 1 Tbs. butter, and melt over medium heat. Add onion, and cook 5 to 7 minutes,
or until soft. Remove from heat, and stir in chayote.

4 Drain corn, and set aside milk mixture. Stir corn into chayote mixture.

5 Whisk eggs with flour in small bowl. Whisk in milk mixture. Stir milk mixture and ¾ cup cheese into chayote mixture. Season with salt and pepper. Transfer to prepared baking dish.

6 Stir remaining 1 Tbs. butter and remaining ¼ cup cheese into breadcrumbs in bowl. Sprinkle over casserole, and bake 45 minutes, or until golden brown on top and toothpick inserted in center comes out clean. Cool 5 minutes before serving.

Nutrition Information

  • Calories: 372
  • Carbohydrate Content: 4 g
  • Cholesterol Content: 31 mg
  • Fat Content: 22 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 510 mg
  • Sugar Content: 7 g