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Southern Corn Pepper Pudding
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5 from 7 votes

Southern Corn Pepper Pudding

This classic Southern Corn Pepper Pudding is very tasty plus so easy to make. It’s another delicious side to add to your folder…
Prep Time10 minutes
Cook Time40 minutes
Passive Time10 minutes
Servings: 8
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: American
Keyword Casserole, Comfort Food, Easy Recipe, Kids Recipes, Vegetables

Ingredients

  • 1/4 cup unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tbsp. granulated sugar
  • 1 tsp. dried thyme
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 5 large free-range eggs
  • 2 cups heavy cream
  • 1 pkg. (750 g/26 oz.) frozen corn, thawed
  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Monterey Jack (susbtitute Pepper Jack cheese), shredded
  • 2/3 cup yellow onions, finely chopped
  • 1/3 cup red peppers, finely chopped
  • 1/3 cup poblano peppers, finely chopped
  • 1/2 tsp. smoked paprika
  • 1 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

  • Preheat oven to 350ºF and lightly grease a 9x13-inch baking dish; set aside.
  • In a bowl, add flour, baking powder, sugar, dried thyme leaves, salt and pepper; whisk until blended and set aside.
  • In a large bowl, add eggs and heavy cream. Whisk well before adding corn, cheeses, onions, and peppers. Mix well before stirring in the dry ingredients.
  • Pour the mixture into the prepared baking dish and level it out; sprinkle with smoked paprika.
  • Transfer to the preheated oven and bake for 40 minutes or until it sets.
  • Remove from the heat and let it rest for 10 minutes before sprinkling on some fresh chopped cilantro.