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Chili-Corn Pudding

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&# 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 240.0
Dietary: Vegetarian
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
  • 1 tablespoon Margarine
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 3/4 cup Skim milk
  • 2 cups Cooked whole kernel corn
  • 2 egg Whites or
  • 1/4 cup Cholesterol-free egg product
  • 1 can chopped green chilies
  • Chilies -- drained
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    In a 2-quart saucepan, heat the margarine over medium-high heat until melted.
  3. 3
    Add the chopped onion and red bell pepper to the saucepan and sauté until softened, about 3-5 minutes.
  4. 4
    Stir in the flour, salt, chili powder, and ground cumin, cooking for about 1 minute to form a roux.
  5. 5
    Gradually whisk in the skim milk, ensuring no lumps form.
  6. 6
    Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 1 minute until thickened.
  7. 7
    Remove from heat and stir in the cooked corn, egg whites (or cholesterol-free egg product), and drained green chilies.
  8. 8
    Pour the mixture into an ungreased 8x8 inch square baking dish.
  9. 9
    Bake uncovered for 25 to 30 minutes, or until the pudding is set and bubbly around the edges.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/chili-corn-pudding/