Corn Pudding with Jalapeno
Indulge in the perfect combination of sweet and spicy with this Corn Pudding with Jalapeno recipe, a comfort-food classic elevated by a fiery twist! This creamy, cheesy baked dish features tender corn kernels and diced jalapeno peppers, delivering just the right balance of heat and sweetness in every bite. A rich base of whole milk, eggs, and melted cheddar cheese creates a custardy texture, while a hint of scallion adds an optional burst of freshness. Whether you're serving it as a standout side dish at a festive gathering or spicing up a simple weeknight dinner, this crowd-pleasing recipe is a must-try. Ready in just an hour, it’s easy to prepare and packed with flavor, making it an irresistible option for fans of Southwest-inspired comfort food.
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Recipe Information
Ingredients
- 2 cups Corn kernels (fresh, canned, or frozen)
- 2 whole Jalapeno peppers
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 cups Whole milk
- 3 whole Large eggs
- 1 cup Cheddar cheese (shredded)
- 2 stalks Scallions (finely chopped, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with butter or cooking spray.
If using fresh or frozen corn, blanch the kernels in boiling water for 3 minutes, then drain and set aside.
Finely dice the jalapeno peppers, removing the seeds for a milder heat or keeping them for extra spice.
In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Remove the saucepan from heat and stir in the sugar, salt, black pepper, and shredded cheddar cheese. Continue stirring until the cheese has melted and the mixture is smooth.
In a large mixing bowl, whisk the eggs until lightly beaten. Slowly pour in the cheese mixture while whisking continuously to prevent the eggs from scrambling.
Fold the corn kernels and diced jalapenos into the egg and cheese mixture until evenly combined.
Pour the mixture into the prepared baking dish and smooth the top with a spatula. Optionally, sprinkle chopped scallions over the top for added flavor.
Bake in the preheated oven for 40-45 minutes, or until the pudding is set in the center and the edges are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your spicy, creamy corn pudding!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 82.2 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1376 mg | 106% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
