Mexicali Cheese Corn Pudding
A creamy, cheesy corn pudding with a spicy kick, perfect as a side dish for gatherings or family dinners, offering rich flavors and a comforting texture.
Ingredients
Instructions
- In a large bowl, whisk eggs until blended.
- Stir in the cream-style corn, chopped green chilies, shredded Cheddar cheese, hot pepper sauce, salt, and pepper.
- Pour the mixture into a greased 8-inch pan.
- Bake at 325°F for 45 minutes.
Tips & Substitutions
For a creamier texture, consider using a mixture of cream-style corn and fresh corn. If you're short on time, pre-shredded cheese can be a convenient substitute. Add some diced jalapeños for extra heat or use pepper jack cheese instead of Cheddar for a different flavor profile. This dish can be served as a side for Mccarrick'S Chicken Enchilada Casserole.
Serving Suggestions
This Mexicali Cheese Corn Pudding is delicious served warm as a side dish for grilled meats or paired with a crisp green salad. It also makes a great brunch item along with Cheesy Egg Burritos. Garnish with fresh cilantro or a dollop of sour cream for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pudding in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 325°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Cheese Corn Pudding contains roughly 697 calories, with 23g protein, 94g carbohydrates, and 27g fat. It is an excellent source of vitamin C (116% of the Daily Value), calcium (53% of the Daily Value), and protein (46% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1482mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving to maintain its texture. It can also be frozen, but it’s best enjoyed fresh.
What can I substitute for Cheddar cheese?
You can use Monterey Jack, pepper jack, or even a blend of Mexican cheeses for a different flavor. If you're looking for a lower-fat option, consider reduced-fat cheese, though it may alter the creaminess of the pudding.
Is this recipe suitable for vegetarians?
Yes, this Mexicali Cheese Corn Pudding is vegetarian-friendly as it contains no meat ingredients. It can be a great addition to vegetarian recipes, providing a hearty and flavorful option for meatless meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).