Corn Pudding

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This savoury corn pudding is a wonderfully comforting vegetarian dish that sits somewhere between a dense soufflé and a rich vegetable gratin. By using sweetcorn purée as a base and folding in whipped egg whites, you achieve a texture that is light yet satisfyingly creamy. The addition of melted cheese provides a salty depth that perfectly balances the natural sweetness of the kernels, making it an excellent accompaniment to grilled meats or a standalone centrepiece for a weekend brunch.

Packed with vibrant flavours, this homemade pudding is elevated by the addition of roasted poblano chillies and red peppers, which add a subtle warmth and a splash of colour. It is a versatile recipe that works beautifully for seasonal gatherings or a simple family supper. Serve it warm from the oven while the cheese is still gooey, or enjoy it at room temperature for a delicious picnic or buffet option.

Ingredients for Corn Pudding

900g frozen corn kernels, thawed
Whole milk as needed (about 200g )
6 eggs, separated
100g socker
6 tablespoons butter, softened
90g vetemjöl
1 tesked havssalt
1 tesked bakpulver
150g (110g) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chilli, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red pepper, cut into strips
*Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

How to make Corn Pudding

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 240ml . With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in colour and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chilli and red pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

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