Jalapeño Cheddar Corn Pudding

Could a spicy, cheesy comfort side actually beat traditional cornbread in crowd-pleasing power — and what does the data say about why jalapeño cheddar corn pudding keeps coming back to potlucks and holiday tables?

Ingredients List

• 3 cups fresh or frozen corn kernels (about 4 medium ears or two 15-oz cans drained). Fresh adds pop and texture; frozen is reliable year-round; canned gives creaminess.
• 1 (14-15 oz) can creamed corn for additional moisture and sweetness (substitute an equal amount of whole milk + 2 tbsp butter blended for lower sugar).
• 1 1/4 cups sharp cheddar, shredded (about 5 oz). Use a mix of sharp and mild for balance; smoked cheddar adds depth.
• 2–3 small jalapeños, seeded and finely diced (keep seeds for heat, remove for milder pudding). Substitute poblano for milder, fresno for fruitier heat.
• 2 large eggs, room temperature (or flax eggs for vegan adaptation — see alternatives).
• 1/2 cup sour cream or Greek yogurt (adds tang and creaminess; Greek yogurt reduces calories).
• 1/2 cup whole milk (or buttermilk for tang; almond milk for dairy-free).
• 1/2 cup all-purpose flour (or 1/3 cup cornstarch + 1/6 cup almond flour for gluten-free).
• 2 tbsp unsalted butter, melted and slightly cooled (olive oil for dairy-free).
• 1 tbsp granulated sugar (optional — cut if using very sweet creamed corn).
• 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
• 1/2 tsp baking powder for lift (optional).
• Garnishes: extra shredded cheddar, chopped cilantro or chives, a squeeze of lime.

Timing

Prep time: 15–20 minutes. Bake time: 45–55 minutes depending on dish depth. Total time: 60–75 minutes. This total is roughly 10–20% faster than many traditional slow-baked casseroles that call for longer resting or extra-bake steps, making it a practical choice for weeknight dinners and holiday timelines.

Step 1 — Prep and preheat for success

Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or equivalent. Toasting a shallow baking dish for a few minutes before adding batter can promote a slightly crisp edge, but avoid overheating or the pudding will brown too quickly.

Step 2 — Balance your corn base

If using fresh corn, cut kernels off the cobs into a bowl and reserve any milky liquid. If using canned, drain but reserve a few tablespoons for moisture control. Stir together whole kernels and creamed corn in a mixing bowl to build layers of texture: sweetness from creamed corn and pop from whole kernels.

Step 3 — Layer in heat and cheese

Fold in shredded cheddar and diced jalapeños into the corn mixture. Taste a small pinch to check heat level before mixing everything — jalapeños can vary widely. If you want an even distribution of flavor, reserve a small amount of cheese and jalapeño to sprinkle on top before baking for a golden crust.

Step 4 — Mix wet ingredients carefully

Whisk eggs, sour cream (or Greek yogurt), milk, melted butter, sugar, salt, pepper, and baking powder until smooth. For creamier texture, blend for 10–15 seconds in an immersion blender or food processor; this helps integrate corn bits so the pudding isn’t overly chunky unless that’s your preference.

Step 5 — Combine, but don’t overwork

Pour the wet mixture over the corn-cheddar mix and gently fold until combined. Add flour gradually to avoid clumping; a light hand prevents gluten overdevelopment that could produce a dense final product. The batter should be thick but spoonable; adjust with a splash of milk if too stiff.

Step 6 — Bake with temperature control

Transfer to your prepared dish and smooth the top. Bake uncovered at 350°F (175°C) for 45–55 minutes, or until the center is set and a toothpick comes out with moist crumbs, not raw batter. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Step 7 — Rest, garnish, and serve

Let the pudding rest 10–15 minutes before cutting; this improves sliceability and flavor melding. Just before serving, sprinkle reserved cheddar and jalapeño, and garnish with cilantro or chives and a light squeeze of lime for brightness.

Nutritional Information

Estimated per serving (serves 8): Calories 290 kcal; Total fat 15 g; Saturated fat 8 g; Cholesterol 55 mg; Sodium 420 mg; Total carbohydrates 29 g; Dietary fiber 2 g; Sugars 9 g; Protein 10 g. These values are approximate and vary by ingredient choices (higher if using full-fat dairy or extra cheese). Compared to standard cornbread (~320–350 kcal per serving), this version often delivers more protein per serving due to eggs and cheese while offering comparable calorie density.

Healthier Alternatives for the Recipe

• Lower-fat: Use part-skim cheddar and Greek yogurt instead of sour cream; reduce butter to 1 tbsp and replace with olive oil.
• Lower-carb/Keto-friendly: Replace corn with grated cauliflower and use almond flour instead of all-purpose flour; reduce sugar and increase cheddar for texture.
• Vegetarian/Protein-boosted: Stir in cooked quinoa or a can of drained white beans for extra plant protein without changing the flavor profile substantially.
• Dairy-free: Use dairy-free cream cheese or yogurt and a vegan cheddar alternative; coconut cream can replace creamed corn for creaminess but will add a coconut flavor.
• Gluten-free: Substitute 1:1 gluten-free flour blend or use cornstarch + almond flour mix for a tender crumb.

Serving Suggestions

Serve warm as a holiday side with roasted turkey, grilled pork chops, or smoked brisket — the spicy-sweet profile pairs particularly well with savory meats. For a vegetarian main, top with roasted vegetables and a drizzle of crema or yogurt. For brunch, add a fried egg on top and thinly sliced scallions. To make it picnic-friendly, bake in individual ramekins for single-serve portability. Pair with acidic sides (pickled red onions, lime slaw) to cut richness and keep palates bright.

Common Mistakes to Avoid

• Overmixing the batter: Leads to gummy texture. Fold until combined.
• Using excessively wet corn: Drain canned corn well; measure moisture from fresh ears. Excess liquid can prevent proper setting.
• Skipping the rest: Cutting hot pudding causes collapse and a runny center; resting is crucial.
• Baking at too high heat: Browning too fast while leaving the center undercooked—use foil when top browns early.
• Not adjusting for jalapeño variability: Taste-test peppers to calibrate heat and avoid surprising guests.
• Using pre-shredded cheese loaded with anti-clumping agents: Buy block cheese and shred yourself for better melt and flavor.

Storing Tips for the Recipe

Cool to room temperature before refrigerating to reduce condensation. Store in an airtight container for up to 4 days. Reheat single servings in a microwave for 45–60 seconds or in a 350°F oven for 10–12 minutes covered with foil to prevent drying. For longer storage, freeze in portions for up to 3 months; thaw overnight in the refrigerator and reheat in a covered dish to maintain moisture. To prep ahead, assemble in the baking dish, cover, and refrigerate for up to 24 hours; bake as directed, adding a few extra minutes if chilled.

Conclusion

This jalapeño cheddar corn pudding delivers a winning combination of sweet corn, melty cheddar, and a gentle kick, with flexible options to suit dietary needs and timetables. It’s quicker than many casseroles, adaptable from weeknight dinners to holiday spreads, and forgiving enough for cooks of all levels. Try the recipe with one of the healthier swaps above, leave a comment with your favorite variation, or tag your photo on social to show how you served it—your feedback helps shape future recipe experiments.

FAQs

Q: Can I make this ahead for Thanksgiving? A: Yes—assemble up to 24 hours ahead, refrigerate covered, then bake before serving. Alternatively, bake fully and reheat in a low oven (325°F) for 20–30 minutes, covered, to refresh.

Q: How spicy will it be with two jalapeños? A: Heat varies, but two seeded jalapeños give a mild-to-moderate warmth suitable for most palates. Keep seeds for more heat or remove them for subtle kick.

Q: Is it gluten-free if I use cornstarch? A: Yes, if all ingredients are certified gluten-free and you substitute flour with cornstarch + almond flour or a GF blend. Check canned creamed corn labels for additives.

Q: Can I halve the recipe? A: Absolutely—use a smaller dish (8×8 or loaf pan) and reduce baking time slightly; start checking at 30–35 minutes.

Q: What’s the best cheese for melting? A: Sharp cheddar melts well and provides flavor contrast. Mixing in a small amount of Monterey Jack or Colby creates a silkier melt.

Q: Any ideas for making it vegan? A: Use flax eggs (1 tbsp flaxmeal + 3 tbsp water per egg), vegan sour cream/yogurt, dairy-free cheddar, and a plant-based creamed corn substitute (blend corn with vegan cream). Texture will differ but remains tasty.

For more ideas, explore recipes like smoked brisket, lime slaw, or cornbread variations to build a complementary menu tailored to your audience or event.