Jalapeno Corn Pudding
Get ready to elevate your side dish game with this irresistible Jalapeño Corn Pudding! This creamy, savory-sweet delight combines tender sweet corn kernels with a rich custard base of heavy cream, milk, and eggs, while finely diced jalapeño peppers add a bold, smoky kick. Shredded cheddar cheese melts into every bite, creating a luscious, cheesy texture, and a hint of sugar balances the mild heat for a perfectly harmonious flavor. Baked to golden perfection, this dish's fluffy, casserole-like consistency makes it a crowd-pleaser for holidays, potlucks, or weeknight dinners. Serve it warm, with an optional garnish of fresh herbs or extra jalapeños, as a vibrant and flavorful complement to roasted meats, grilled vegetables, or any festive spread.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 3 pieces large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 0.25 cup all-purpose flour
- 3 tablespoons melted unsalted butter
- 2 pieces jalapeño peppers, finely diced (seeds removed for less heat, optional)
- 1 cup shredded cheddar cheese
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish with butter or cooking spray and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, and melted butter until smooth and combined.
Add the sugar, flour, baking powder, salt, and black pepper to the wet ingredients. Whisk until the mixture is lump-free and smooth.
Fold in the corn kernels, diced jalapeños, and shredded cheddar cheese using a spatula or wooden spoon. Mix until evenly distributed.
Pour the mixture into the greased baking dish. Smooth the top with a spoon or spatula to ensure an even layer.
Place the dish in the preheated oven and bake for 45–50 minutes or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Remove the dish from the oven and allow it to cool for 10 minutes before serving. This helps the pudding set and makes it easier to slice.
Serve warm as a side dish, garnished with extra chopped jalapeños or fresh herbs if desired.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 75.6 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1219 mg | 94% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1761 mg | 37% | |
*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.
