Corn Pudding


Corn Pudding

If bread pudding has lost its dessert flare, try this tasty, unique corn pudding! Made traditionally with corn, cream, eggs and all the musts for a delicious dessert, this pudding elevates with a salsa to die for! Avocado, tomatoes and queso fresco make a delicious topping for your new dish! Incorporating fresh Hass avocados in your family's everyday recipes helps to increase your fruit and vegetable intake. They're delicious, heart-healthy, and a source of naturally good fats.


  • Casserole:
  • 6 ea. ears of corn
  • 6 ea. eggs
  • 1 c. milk
  • 1 c. breadcrumbs
  • 1/4 c. heavy cream
  • 3 T. olive oil
  • 1 T. sugar
  • Non-stick cooking spray to taste
  • Sauce:
  • 3 ea. Poblano peppers
  • 1 ea. Avocados From Mexico, diced
  • 1 ea. 15 oz. can chopped tomatoes, drained
  • 1 ea. onion, thinly sliced
  • 1/2 c. queso fresco cheese, crumbled
  • 1 T. vegetable oil
  • 1/4 t. cumin
  • 1/4 t. oregano
  • Salt and pepper to taste


  1. Casserole: Preheat the oven to 350°F. / Remove corn kernels from ears and grind in a food processor. / In a medium bowl, mix the ground corn, oil, eggs, milk, cream, sugar and salt. / Grease a 9x5x3 pan, then sprinkle the breadcrumbs coating the the base. Evenly pour the corn mixture on top of breadcrumbs. / Bake for approximately 30-45 minutes.
  2. Sauce: Place the poblano peppers on a foil-lined baking sheet and cook for 15-20 minutes at 400°F, or until the skin starts to bubble (can cook before or after cooking corn casserole; before might be better then lower oven temperature). / Place the peppers in a plastic bag closed for 5-8 minutes to let cool, then remove and peel the remaining skin off. / Cut the peppers in half and remove seeds. Then continue to cut into strips and thinly slice the onion. / In a skillet, heat oil to medium-high heat and sauté the peppers and onion until tender, approximately 2-3 minutes. Then add the tomatoes, salt and pepper to taste and cook for 10 minutes and remove from heat. Drain excess fluid and let cool 2-3 minutes. / Once corn pudding is cooked, top the sauce evenly distributed. Garnish with cheese and avocado and serve.


Nutrition Facts
Corn Pudding
Amount Per Serving 6
Calories 540 Calories from Fat 0
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 39%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 210mg 70%
Sodium 320mg 14%
Total Carbohydrates 59g 21%
Dietary Fiber 10g 34%
Total Sugars 14g  
  Includes 0g Added Sugars 0%
Protein 19g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 15%
Iron 0mg 20%
Potassium 1110mg 37%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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