Corn dishes for Thanksgiving are a “thing” in the South. and a Southern corn pudding ranks right at the top. This Old Fashioned Corn Pudding, is really more like a corn custard, studded with little extras like bacon, green chiles and monterey jack cheese. If you want corn dishes for Thanksgiving, or any other occasion, you’ll want to try this savory, rich, make ahead corn cheese recipe.
I grew up in Virginia and my grandmother used to make many traditionally Southern dishes that my Dad remembers fondly today. One of them was her Southern corn pudding. Hers was a simple corn custard, made with cream and eggs as well as fresh corn. When my Dad told me he was jonesing for some corn dishes for Thanksgiving, I knew this was one he’d love with a few twists… like smoky bacon, monterey jack cheese and fire roasted hatch green chiles.
Ingredients For Old Fashioned Corn Pudding
- Corn On The Cob
- Green Chiles
- Sugar
- Kosher Salt
- Bacon
- Eggs
- Milk
- Monterey Jack Cheese
I’ve taken this Southern corn pudding in a slightly new direction by adding some South-western flavors… Hatch green chiles are a favorite of mine and I have a steady stash that comes my way, thanks to my good friend, Nola. You can find hatch chiles in a can at the supermarket, but if you’ve got access to the fire roasted variety, use them in this corn custard.
How To Make Southern Corn Pudding
- Remove the husks and silk from the ears of corn.
- Use a sharp knife or corn shaver to remove the kernels from the cob. Transfer to a bowl.
- Hold the stripped corn cob in one hand over the bowl. Turn the knife over so that the dull side is facing down. Firmly press the dull side of the knife at the top of the cob and run it firmly down the length, releasing any corn milk into the bowl. Repeat around each corn cob.
- Add the chopped hatch green chiles, sugar and salt to the corn mixture.
- Whisk together the eggs and milk in a separate bowl.
- Stir in about 3/4 of the crumbled bacon and cheese.
- Transfer the corn custard to individual ramekins or a casserole baking dish.
- Sprinkle the southern corn pudding with the remaining cheese and bacon.
- Place the ramekins or casserole in a larger pan with 2″ sides. Place the pan into the oven and carefully fill the pan with warm water so that the water reaches about halfway up the sides of the pan. The water bath will cook the corn cheese recipe without curdling the milk and yield a smoother, creamier consistency.
- Bake until the corn pudding is set and a tester stuck into the middle comes out clean.
- Let the corn pudding rest for a few minutes before serving.
If you want to do this as a make-ahead dish — and who wouldn’t want make ahead corn dishes for Thanksgiving — you can. Here’s how:
For Make Ahead Corn Cheese Recipe:
- Make the recipe as directed and remove individual ramekins or casserole dish from the water bath after baking.
- Let the Old Fashioned Corn Pudding cool to room temperature, then cover lightly with plastic wrap and refrigerate.
- When you’re ready to serve Southern corn pudding, Place the casserole or ramekins on a baking sheet.
- Top each ramekin or the whole casserole with aluminum foil over the plastic wrap and heat in a 300° oven for 15-20 minutes until warm. Serve immediately.
I like to make old-fashioned corn pudding in a casserole dish when it’s just the family, however, when we’re having company, or if it’s for a special occasion, I think these little ramekins make the corn custards look elegant and it gives each of the diners “their own special dish”. Who doesn’t like that, right? If you’re looking for unique corn dishes for Thanksgiving, this one should be on your short list.
Corn Custards Are Great Corn Dishes For Thanksgiving
This is a creamy, luscious and flavorful green chile, corn cheese recipe. The custard is soft and lush and the smoky crumbles of bacon give just the right amount of salty bite. Depending on how hot (or not hot) your green chiles are, this dish could have some fire, or taste relatively mild. Make sure you check the heat of your chiles before you start — so you don’t end up with a surprise.
More Thanksgiving Corn Recipes:
- Fall Corn Sauté
- Smoky Corn Chowder
- Confetti Corn
- Sweet Corn Succotash via Striped Spatula
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Bacon Green Chile Corn Pudding
ingredients
- 3 corn on the cob
- 1/2 cup green chiles preferably fire roasted, peeled, seeded and chopped
- 1/4 cup sugar
- 3/4 teaspoon kosher salt
- 4 bacon thick cut, cooked & diced
- 2 eggs
- 2 cups milk
- 1 cup monterey jack cheese shredded
instructions
- Preheat the oven to 350°. Spray a baking dish or individual ramekins with vegetable spray and set inside a larger baking pan with at least 2" sides.
- Shuck the corn cobs, removing the silk and using a sharp knife, cut the kernels off the cobs and transfer to a large bowl. Hold a corn cob over the bowl and run the back of the knife along the corn cobs to scrape out extra milk and flesh. Add the chiles, sugar and salt and mix to combine.
- In a small bowl, whisk together the eggs and milk and transfer to the corn mixture. Add 3/4 of the bacon and cheese and stir to combine. Pour the corn mixture into the baking dish or ramekins and top with remaining cheese and bacon.
- Add hot water to the larger baking pan so that it reaches about halfway up the outside of the corn pudding dish.
- Bake for 40-50 minutes for a single large casserole and 30-40 minutes for individual ramekins.
Nutrition
Pin “Southern Corn Pudding with Bacon and Green Chiles” For Later!
How big of a casserole dish? How many ramekins? Need a bit more info. Thanks
Use 8-10 half cup ramekins or a quart sized casserole dish (which may take a little longer to cook through).
Lisa, I don’t think you understand how much I love your recipes. Every single one of them has me practically licking the computer screen with anticipation! I really wish we lived closer so we could be real life friends and I could be the neighbor you try recipes out on. Hatch chiles + bacon + cheese…you certainly know the way to this girl’s heart!
LOL! Thank you! I wish we lived closer too — I’m always looking for taste testers!
I’m really not sure how corn pudding has escaped me all these years, but this sounds fantastic! It looks like it has such a beautiful texture and I love the addition of bacon, fire roasted chiles, and Monterey jack cheese. Absolutely need this in my life!
I brought it to Thanksgiving (for my Dad) and couldn’t believe how quickly it went — everyone was commenting how delicious it was!
My hubby’s family had never had corn pudding either and they are all Minnesotans, born and raised. It’s so good and so many are missing out on it’s brilliance! I love your beautiful version. Looks delish!
These poor people who have never experienced corn pudding bliss… I feel so bad for them!
Look so yummy. We can do many things with corn. I know a drink you can make only with corn and milk, so delicious. Thanks for sharing this!!!
You’re intriguing me with the corn-milk drink… Is it a dessert?
Love the kicked up flavors of this recipe {because bacon just makes life better}!! Definitely need to try it soon!
That is very true!
Lisa, this is an amazingly delectable looking dish. It’s ringing my bell- lol!
Ding – Ding – Ding!!!! Winner!
Corn pudding doesn’t usually excite me too much but the addition of bacon and green chiles makes this AMAZING! Pinning to try!
I have to be honest- regular corn pudding can be a yawn, but this is silky smooth because of the water bath — like a custard and it’s a great balance of smoky and sweet.
I’ve never had corn pudding but this sounds really good 🙂
I know it sounds unusual, but trust me — it’s really wonderful!
You know if it has green chiles & pig it’s gonna be delicious!!! Can’t wait to taste this!!!
That is too true, my friend!
I’ve never even heard of corn pudding, but wow! It looks like the corn chowder version of creme brûlée (and I love both), so this recipe definitely looks like a winner!! Saving this for later 🙂
That is an awesome description — I may steal it!
yum! this looks divine! Pinning this one.
I’m glad you like it Kristina!
You had me at bacon. This looks delicious, and a great way to use up corn too.
Yeah – the bacon adds that je ne sais quoit!
Do you use sweet corn or regular corn in your pudding recipe? Your recipe looks simple enough to recreate at home. I hadn’t hear of something like this before. Your corn pudding would make a great sunday night dinner. 🙂
Sweet corn on the cob makes it really good. Where I’m from, we would serve this as a side dish to a roast chicken.
Midwest girl chiming in here –definitely not a thing I have ever had. I love all the ingredients though -especially hatch chile. It sounds delicious!
Jamie – Keep an open mind and an open mouth — my husband loved it!