Mexican Green Chile Corn Pudding

This recipe was developed and featured on Wicked Spatula. The original blog post can be read here.

Makes: 8 servings

Prep time: 10 minutes

Cook time: 45 minutes


  • 2 (15.25oz) cans sweet corn, drained and divided
  • 1/2 cup whole milk
  • 5 large eggs
  • 1 cup gluten-free 1:1 all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 white onion, diced
  • 1 red bell pepper, diced
  • 1 7 oz can Rio Luna Large Diced Green Chiles
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin


  1. Preheat the oven to 350 F.
  2. Combine 1 can of corn with the milk, eggs, sugar, and flour in a blender and blend until smooth. Set aside.
  3. Heat the butter in a 12" cast iron skillet over medium high heat. Add in the onion, bell pepper, and green chiles. Cook for 3-4 minutes until soft and fragrant. Add in the spices and cook another 30 seconds until fragrant.
  4. Add the onions and peppers to the batter along with the remaining can of corn. Pour the batter back into the skillet and transfer to the oven and cook 45-50 minutes covering halfway through with aluminum foil to prevent the top from over-browning.