In the Kitchen with Patterson: Mexican Corn Bread Pudding

Although the recipe title refers to the presence of both cream -style corn and diced green chiles, it could also be “cornbread pudding.”



  • 1 14 oz can cream-style corn
  • 3/4 cup yellow cornmeal (I substituted White Lilly buttermilk cornbread mix with baking powder already in it because I had some)
  • 1 4 oz can diced mild green chiles
  • 2 eggs
  • 2 TBSP sugar
  • 2 TBSP vegetable oil
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup (2 oz) shredded cheddar cheese


  1. Coat inside of 2-quart (mine is 5-quart, but it worked fine for this) slow cooker with nonstick cooking spray.
  2. Combine corn, cornmeal, chiles, eggs, sugar, oil, baking powder and salt in a medium bowl, mix well (I just put all of the above into the crock pot and mixed it in there).
  3. Pour into slow cooker. Cover.
  4. Cook on Low 2 to 2.5 hours or until center is set (I forgot the eggs until an hour into the cook time, and I let it continue cooking an additional hour after that–it didn’t burn and was set nicely).
  5. Turn off heat. Sprinkle cheese over top.
  6. Let stand covered 5 minutes or until cheese is melted. Makes 8 servings.



This was very good, but the chiles were barely perceptible, so I might either get medium or hot chiles next time, or just add fresh jalapeños at the end. Lots of people like to make their own refried beans, but doctored canned vegetarian refried beans with butter and a little milk were a delicious side.



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