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Easy jalapeño cheddar corn pudding

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. 

  • Yield: 8 1x


  • 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
  • 810 pickled jalapeños whole 
  • 8 oz shredded sharp cheddar cheese 
  • 2 tablespoons hot honey 


  1. 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. 
  2. 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. 
  3. 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. 
  • Author: Jordan Hanger
  • Category: Side
  • Method: Baking

Keywords: Jalapeno cheddar corn pudding, corn pudding, easy corn pudding, corn pudding recipe, cheesy corn pudding