Chili-Corn Pudding

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Servings: 4 Difficulty: Intermediate
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A creamy, spicy baked casserole that blends sweet corn with savory chilies and a rich roux base.
Chili-Corn Pudding recipe image

This Chili-Corn Pudding is a comforting, vegetarian-friendly main dish that balances the natural sweetness of corn with the warm, earthy heat of chili powder and cumin. The base starts with a classic roux made from margarine and flour, thickened with skim milk for a velvety texture without the heaviness of cream. Folded in are tender green chilies and optional egg whites for structure, creating a custard-like consistency that bakes up golden and bubbly. It’s an excellent choice for weeknight dinners, potlucks, or as a hearty side to grilled meats. The flavors meld beautifully in the oven, offering a satisfying, home-style meal that is simple to prepare yet impressive in taste.

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Chili-Corn Pudding

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 240.0

Description

This Chili-Corn Pudding is a comforting, vegetarian-friendly main dish that balances the natural sweetness of corn with the warm, earthy heat of chili powder and cumin. The base starts with a classic roux made from margarine and flour, thickened with skim milk for a velvety texture without the heaviness of cream. Folded in are tender green chilies and optional egg whites for structure, creating a custard-like consistency that bakes up golden and bubbly. It&# 226;ÂÂs an excellent choice for weeknight dinners, potlucks, or as a hearty side to grilled meats. The flavors meld beautifully in the oven, offering a satisfying, home-style meal that is simple to prepare yet impressive in taste.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. In a 2-quart saucepan, heat the margarine over medium-high heat until melted.
  3. Add the chopped onion and red bell pepper to the saucepan and sauté until softened, about 3-5 minutes.
  4. Stir in the flour, salt, chili powder, and ground cumin, cooking for about 1 minute to form a roux.
  5. Gradually whisk in the skim milk, ensuring no lumps form.
  6. Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 1 minute until thickened.
  7. Remove from heat and stir in the cooked corn, egg whites (or cholesterol-free egg product), and drained green chilies.
  8. Pour the mixture into an ungreased 8x8 inch square baking dish.
  9. Bake uncovered for 25 to 30 minutes, or until the pudding is set and bubbly around the edges.
  10. Let cool for 5 minutes before serving. Garnish with additional red bell pepper rings if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 240.0kcal
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.7g9%
Cholesterol 55.9mg19%
Sodium 2592.8mg109%
Total Carbohydrate 38.7g13%
Dietary Fiber 6.0g24%
Sugars 10.2g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, corn, pudding, casserole, vegetarian, baked, spicy, cumin, chilies, american, comfort food, main dish, easy dinner, gluten free option, healthy, skim milk, egg white, margarine, flour, savory
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