This easy jalapeno cheddar corn pudding is one of the simplest and most delicious sides you’ll ever make. It pairs perfectly with tacos, beef chili, roasted chicken, and grilled steak, but it is also great on its own.
Ready in under an hour, this corn pudding is full of flavor that just keeps getting better with each bite. The corn is sweet and creamy, which balances well with the heat coming from the jalapeños and the hot honey. The sharp cheddar cheese ties all the flavors together with its slightly nutty and tangy taste. As for the texture, you get a dense but fluffy pudding almost like a cross between cornbread and mashed potatoes.
It’s the perfect addition to your usual weeknight dinner routine or even a large holiday meal with smoked spatchcock chicken, Grilled chicken drumsticks with Alabama white sauce , and easy roast beef and cheddar sliders.
Why you need to make this jalapeno corn pudding recipe
- Effortless: This recipe can be made in under an hour (most of it is cooking time!) with minimal effort. It’s literally impossible to screw up, so you don’t need to worry if you’ve never made a corn pudding before.
- Great for any occasion: Ditch the usual sides for your next dinner party, and go with this cornbread pudding instead. It’s perfect for any occasion, from a casual family dinner to a fancy dinner party. Just double or triple this recipe and you’ll have enough for everyone.
- Flavorful: This creamy jalapeno corn casserole is a great way to add some serious flavor to your meals. Every bite is packed with the sweetness of the corn, the spicy kick of jalapeño, and the creamy goodness of cheddar cheese.
- Versatile: Perfect for spicing up any meal, this corn pudding goes great with almost anything, from grilled chicken and steak to fajitas and salads. You can also make this in different ways like adding more jalapeños or using other green chiles for a spicier version and putting toppings like bacon and chives for more color.
Ingredients you will need for this jalapeno corn pudding
Sweet canned corn
Jiffy cornbread mix
Fresh or pickled jalapeños
Sharp cheddar cheese
How to make jalapeno cheddar corn pudding
A traditional corn pudding is made with fresh whole kernel corn, cream-style corn, and a couple of pantry staples. But this version makes it more exciting and flavorful with the addition of jalapeños, cheddar cheese, and a drizzle of hot honey. It’s definitely something you’ll want to make again and again! So let’s get started.
Preheat the oven to 350°F and grease a 9-inch skillet or cast iron pan with a stick of melted butter. I used cast iron for this recipe because it keeps the corn pudding hot for longer and also gives you those nice crispy edges, which are obviously the best part, right?
For the base of this pudding, I used a box of Jiffy corn bread mix, which is really convenient and takes a lot of the work out of making corn pudding.
In a large bowl, combine the creamed corn, canned sweet corn, sour cream, and some diced jalapeño peppers. If you’re using fresh jalapeños, deseed first then dice them before adding them to the mix.
Instead of using heavy cream or milk, I opt for creamed corn to make it a little bit creamy and tasty. You can also mix together some cream cheese and a splash of milk if you don’t have sour cream.
Once everything is combined, pour it into your prepared baking dish or cast iron pan and spread it out evenly. Place the pan in the preheated oven and remove after 40 minutes. Sprinkle the top with freshly shredded cheddar cheese and bake it again for another 5-10 minutes until it becomes bubbly and light golden brown.
Finish with some pickled jalapeños and a drizzle of hot honey for the ultimate sweet and spicy side dish. Sometimes I like to add some fresh herbs to brighten it up.
What to serve with this corn pudding
Here are my favorite pairings with this easy side dish:
- Ribeye steak with asparagus
- Cheesy beef enchiladas
- Smoked pork belly pinwheels with maple bourbon glaze
- Chicken bacon ranch Stromboli
- Spicy garlic parmesan chicken skewers
- Creamy spicy garlic noodles with shrimp
- Grilled Baja shrimp tacos
Is this corn pudding the same as cornbread?
While they share a couple of ingredients, they are not the same. Corn pudding is much softer and creamier when compared to cornbread, which is usually denser, firmer, and drier, almost like a cake.
What makes pudding thick?
The main thickening agent in pudding is cornstarch, which when mixed with liquid and heated forms a thick paste. I used a cornbread mix to make this corn pudding, which already had the cornstarch in it. I also added an egg for binding and some butter for a richer flavor.
How do you know when corn pudding is done?
Use a toothpick to poke into the pudding to ensure that it’s cooked all the way through. If it comes out clean, then your corn pudding is ready. The top of the pudding will also be slightly golden brown when it’s ready. The overall cooking time for this recipe is roughly 45-50 minutes total, but you should always check the pudding at 35 minutes to see if it’s done.Print
- 1 15 oz can of creamed corn
- 1 15 oz can of sweet canned corn
- 1 package of jiffy cornbread mix
- 8 oz of sour cream
- 1 stick of melted unsalted butter
- 1/4 cup pickled jalapeños diced
- 8–10 pickled jalapeños whole
- 8 oz shredded sharp cheddar cheese
- 2 tablespoons hot honey
- Into a medium bowl add creamed corn, sweet corn, jiffy cornbread mix, sour cream, melted butter, and diced jalapeños. Stir well to combine and pour into a 10 inch cast iron pan.
- Bake corn pudding at 350 degrees for 40 minutes. Remove cast iron pan and sprinkle on shredded cheese on top and place back into the oven for another 5-10 minutes. The cheese should all be melted, puffy and light golden brown.
- Remove corn pudding from the oven, top with pickled jalapeños in the center and drizzle on hot honey. You can add fresh herbs to the top for garnish if desired.
- Category: Side
- Method: Baking
Keywords: Jalapeno cheddar corn pudding, corn pudding, easy corn pudding, corn pudding recipe, cheesy corn pudding