Colorado corn pudding

    1 hour

    When I went to a potluck in Denver, Colorado, a friend's mom shared this recipe with me. I think I've passed it on to a 100 friends from 100 potlucks. It's easy and delicious. I make 1 batch with jalapenos for the grownups and one batch without for the kids. Kids love it.


    Washington, United States
    1 person made this

    Serves: 810 

    • 1 (425g) tin sweetcorn kernels, drained
    • 1 (425g) tin cream style corn
    • 1 (283g) box corn bread mix
    • 225g natural yogurt (low-fat or full-fat)
    • 60g butter, melted
    • 1/2 jar jalapenos, drained (optional)

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Pre-heat oven to 190 C / Gas 5. Grease a 20cm (8 in) square baking tin.
    2. Mix ingredients and pour into tin.
    3. Bake. Check at 40 minutes. This is a very dense pudding. It may take up to an hour. Top should be browned; inside will be moist, but not soupy.
    4. After removing from oven allow to set for 10 minutes before serving.


    Sprinkle Cheddar cheese on top during last 5 minutes of baking.

    Shopping tip

    Cream style corn and corn bread mix can be found in some larger supermarkets, speciality shops or online.

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