Recipe courtesy of Walmart

Chipotle Corn Pudding

  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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Unsalted butter, for the dish

Two 15 1/4-ounce cans corn kernels, drained

5 large eggs

1/2 cup heavy cream

1/4 cup all-purpose flour

1/2 teaspoon salt

3 scallions, thinly sliced, plus more for garnish

1 chipotle chile in adobo, seeds and ribs removed, finely chopped

1 cup shredded Monterey Jack cheese


  1. Preheat the oven to 350 degrees F. Generously butter the Pioneer Woman 2.3-quart baking dish. 
  2. Pulse 3 cups corn in a food processor until pureed. Add the eggs, cream, flour, and salt and process until well-mixed. Add the scallions, chipotle, remaining corn, and half of the cheese. Pulse once or twice just to evenly distribute. Pour into the prepared pan and sprinkle the remaining cheese on top. 
  3. Bake until puffed and golden brown on top, 40 to 45 minutes. Let stand at least 10 minutes before scooping and serving hot or warm.
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