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A twist on an old southern classic this easy Corn Pudding with Chiles and Pancetta casserole recipe makes a lovely breakfast/brunch or side!
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5 from 1 vote

Corn Pudding with Chiles and Pancetta

If you don't have masa harina, you can substitute corn flour or regular, all purpose flour. For the chiles, you can roast 3 large green poblanos or use frozen roasted hatch chiles OR use canned green chiles. The pudding can be mixed a day ahead of time and refrigerated. Remove the casserole from the refrigerator 30 before baking.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 8
Calories: 245kcal


  • 2 cups fresh or frozen corn kernels I used frozen
  • 2 large eggs
  • ½ cup butter melted and cooled
  • 1 teaspoon salt
  • 1 cup sour cream regular or reduced fat
  • ½ cup masa harina or corn flour or all purpose flour
  • ¾ cup roasted hatch or green chiles fresh, frozen or canned
  • 1 cup pancetta or bacon cut into ¼ inch dice
  • 1 cup coarsely grated asiago or manchego cheese


  • pre heat the oven to 350 degrees. Grease a 1 ½ quart baking dish. In a medium saute pan over medium high heat, cook the pancetta or bacon until crisp. Remove the pancetta or bacon and drain on paper towels. set aside.
  • In a food processor or blender combine 1 ½ cups corn kernels,eggs, butter,salt, and sour cream. Blend until the mixture is pureed. Pour the puree into a large mixing bowl and stir in the masa, chiles, reserved pancetta or bacon and asiago or manchego cheese. Pour the mixture into the prepared baking dish and bake for 35 - 45 minutes or until the pudding is puffed and golden brown on the top.


Calories: 245kcal | Carbohydrates: 15g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 494mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 56mg | Iron: 1.1mg