PCC Southwest Corn Pudding | PCC Natural Markets

PCC Southwest Corn Pudding

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These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A customer favorite at the PCC deli, this eggy pudding is sure to please!



Preheat oven to 325º F. Lightly oil a casserole dish.

In a food processor, blend 2 cups corn with oil and egg whites until smooth.

In a large bowl, mix together remaining 2 cups corn, quark, cornmeal, cheese, chiles and salt. Stir in corn-egg mixture from the food processor.

Transfer to the casserole dish and bake until a knife inserted into the center comes out clean, about 45 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cheese, corn


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recipe rearranged

Just made corn pudding but made adjustments with this recipe. It created a terrific end product. First, didn't have quark. Second, the amount of egg whites, oil and salt seemed too high. So, I rearranged and used the following ingredients: 4 c corn separated, 3 egg whites plus enough milk to equal 1 1/4 c liquid, 1/2 c butter, 1/2 c homemade kefir, 1 c cornmeal, 1 tsp salt, 1 c sour cream, 1 4 oz can green chili, 1/2 to 3/4 c grated cheese.
Blend 2 c corn with egg whites, milk, melted butter, kefir, corn meal, salt.
In cooking dish mix together 2 c corn, sour cream, green chili, grated cheese. Pour blended corn mixture into dish and stir to combine. Cook on 325 degree F for about 1 hour.

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