Chile Roasted Corn Pudding

About This Recipe

Yield:8 servings
This recipe appears in: The Spicy Lover's Thanksgiving Menu


  • 1/2 cup(1 stick) plus two tablespoons butter, softened, divided
  • 1 tbsp chile powder
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 2 cups corn kernels
  • 4 cups milk
  • 1 and 1/4 cups finely ground cornmeal
  • 2 tsp salt
  • 6 eggs, divided
  • 1/2 cup grated cheddar cheese
  • 1/4 cup dry bread crumbs, or crushed crackers


  1. 1

    Preheat oven to 450°F.

  2. 2

    In a small bowl, stir together the stick of butter, chile powder, garlic and salt.

  3. 3

    In a large bowl, combine corn with all but 1 tablespoon of the chile butter. Spread onto a baking sheet, and roast for 5 to 10 minutes, stirring once.

  4. 4

    In a large pot, heat milk until almost boiling. Reduce heat to low, and whisking constantly, add the cornmeal. Stir until very thick, about 8 minutes.

  5. 5

    Remove from heat, and stir in the remaining 2 tablespoons butter, roasted corn mixture and salt. Add in 4 eggs and two yolks, reserving the 2 egg whites.

  6. 6

    In a mixer, whip egg whites to soft peaks. Fold into corn mixture. Pour mixture into a buttered 9-by 13-inch pan, and allow to cool.

  7. 7

    Adjust the oven to 500°F. In a small bowl, mix the cheese and bread crumbs. Spread evenly over the pudding. Dot with the remaining chile butter, and bake for 15 minutes, or until pudding is golden brown

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