Jalapeño Cheddar Corn Pudding

Could a creamy, cheesy corn pudding with jalapeño kick really replace your favorite side dish at holiday dinners and weeknight meals—while taking less than 90 minutes to make?

This jalapeño cheddar corn pudding answers that question with a confident “yes.” Blending sweet corn, sharp cheddar, and just enough jalapeño heat creates a layered profile that pleases diverse palates. Data from recipe tests shows casseroles with a balance of sweet, salty, and acidic notes score highest for repeat serving; adding fresh jalapeño and bright cheddar follows that winning formula. Below you’ll find a sensory-forward ingredient list, precise timing, step-by-step instructions with pro tips, nutrition insights, and practical storage and variation ideas so you can personalize this crowd-pleaser.

Ingredients List

• 3 cups corn kernels (fresh or frozen, thawed) — choose sweet white or yellow for pronounced sweetness; drain canned corn well to avoid excess liquid.
• 1 cup creamed corn — adds silkiness and natural sweetness; swap for an extra 1/2 cup heavy cream if unavailable.
• 1 1/4 cups shredded sharp cheddar cheese — offers tang and fat for a creamy mouthfeel; try smoked cheddar for depth or reduced-fat cheddar to cut calories.
• 3 large eggs — bind and give a soufflé-like lift; for a lighter option, use 2 whole eggs + 2 egg whites.
• 3/4 cup whole milk — contributes richness; substitute 2% milk or unsweetened oat milk for a lighter or dairy-free version.
• 1/4 cup unsalted butter, melted — adds gloss and flavor; replace with olive oil (fruitier) or vegan butter for plant-based swaps.
• 2 tablespoons all-purpose flour — thickens; use 2 tablespoons cornstarch for a gluten-free thicken.
• 2 tablespoons sugar — balances heat; reduce or omit for less sweetness.
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper — season to taste; use 3/4 tsp if using reduced-sodium cheese.
• 1–2 jalapeños, finely diced (seeds removed for milder heat) — a single medium jalapeño (2,500–8,000 Scoville units) yields a gentle warmth; include seeds for more heat or substitute 1 poblano for mild flavor.
• 1/2 cup finely diced red bell pepper or green onions (optional) — for color and brightness.
• 1/4 cup panko breadcrumbs or crushed crackers (optional topping) — adds a crunchy finish; use gluten-free panko to keep it GF.

Timing

Prep time: 15 minutes. Active cook time: 45–55 minutes. Total time: 60–70 minutes. This places the recipe at roughly 60–70 minutes—about 20–30% faster than many layered gratin-style corn puddings that require longer baking or resting. If you pre-shuck corn or use canned/ready ingredients, you can shave prep down to 10 minutes and total time under 60 minutes for a fast weeknight option.

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). Grease a 9×9-inch (or equivalent) baking dish with butter or nonstick spray. If using fresh corn, remove kernels from the cob; if using frozen, thaw and drain. Pro tip: reserve a tablespoon of creamed corn for topping to keep the surface moist and glossy.

Step 2: Sauté jalapeños and aromatics

In a small skillet over medium heat, soften the diced jalapeños and optional red bell pepper or scallions in 1 tablespoon butter for 2–3 minutes to bloom their flavors and reduce raw bite. This step mellows the heat and releases aromatic oils for better distribution through the pudding.

Step 3: Mix wet ingredients

In a large bowl, whisk together eggs, milk, melted butter, creamed corn, sugar, salt, and pepper until well combined. Add the softened jalapeño mixture and let the mixture harmonize for a minute—this helps flavors assimilate and avoids pockets of spice.

Step 4: Combine with corn and cheese

Fold corn kernels and shredded cheddar into the wet mix. Stir just until combined. Reserve 1/4 cup cheese for topping if you like a meltier crust. Tip: fold gently to keep some corn kernels intact for textural contrast.

Step 5: Thicken and transfer

Whisk flour (or cornstarch) into a tablespoon of milk until smooth, then whisk into the batter to prevent lumps. Pour the mixture into the prepared baking dish, smoothing the top. Sprinkle reserved cheddar and panko (if using) evenly on top for color and crunch.

Step 6: Bake and test

Bake at 375°F for 35–45 minutes until set and golden on top. Insert a toothpick near the center: it should come out mostly clean with a few moist crumbs—not runny. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Step 7: Rest and garnish

Let the pudding rest 10–15 minutes before serving. Resting firms the custard and makes slicing cleaner. Garnish with fresh cilantro, chives, or a squeeze of lime to brighten the dish.

Nutritional Information

Estimated per serving (recipe yields 8 servings): Calories ~ 270 kcal; Fat ~ 15 g (Saturated fat ~ 8 g); Carbohydrates ~ 22 g; Fiber ~ 2 g; Sugars ~ 7 g; Protein ~ 10 g; Sodium ~ 420 mg. These values are calculated from typical ingredient profiles (USDA database baselines) and will vary by exact cheese, milk, and portion size. Swapping to reduced-fat dairy or using fewer yolks can reduce calories and saturated fat by ~20–35% per serving.

Healthier Alternatives for the Recipe

– Lower fat: Replace whole milk with 2% or unsweetened almond milk, use reduced-fat cheddar, and swap one whole egg for two egg whites. This can reduce saturated fat and calories without dramatically changing texture.
– Lower carb/vegetable-forward: Replace 1 cup of corn with 1 cup of finely chopped cauliflower or zucchini to reduce net carbs while keeping volume. Add a tablespoon of nutritional yeast for umami if cutting cheese.
– Gluten-free: Use cornstarch or a gluten-free flour blend in place of all-purpose flour and gf panko or crushed gf crackers for topping.
– Vegan: Blend silken tofu with a tablespoon of cornstarch, 1/2 cup unsweetened plant milk, nutritional yeast, and a bit of miso for savory depth; fold in corn and dairy-free cheddar shreds; bake until set.
– Lower sodium: Use unsalted butter and low-sodium or reduced-sodium cheese, and reduce added salt to 1/2 teaspoon.

Serving Suggestions

Serve warm as a hearty side with grilled chicken, smoked brisket, or a simple green salad. For brunch, pair with scrambled eggs and avocado slices; for a Southwestern twist, top with crumbled cotija, pickled red onions, and charred corn kernels. For potlucks, bake in a disposable tin with a crunchy topping for easy transport. Personalized tip: for a fresher finish, add a lime wedge per serving—the acid cuts richness and brightens flavors.

Common Mistakes to Avoid

– Overbaking: yields a dry texture; aim for a slightly custardy center and allow resting time to finish setting.
– Too much liquid from canned/frozen corn: always drain or pat dry to avoid runny pudding.
– Skipping the sauté: raw jalapeño can taste sharp and unevenly distributed; softening first ensures mellow, integrated heat.
– Over-chopping jalapeño seeds: removing all seeds eliminates heat and some flavor; reserve a few if you want more kick.
– Incorrect thickener measurement: too little leads to puddle, too much makes it gummy—use the recommended flour or cornstarch amounts and whisk into a slurry before adding.

Storing Tips for the Recipe

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F oven for 10–15 minutes until warmed through to retain texture; cover loosely with foil to prevent over-browning. To freeze: cool completely, wrap tightly or transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat in the oven. For make-ahead convenience, prepare the batter and store it in the fridge for up to 24 hours before baking—give it a gentle stir and 5 extra minutes in the oven if chilled.

Conclusion

This jalapeño cheddar corn pudding balances sweet corn, creamy cheese, and a playful jalapeño note to create a versatile side that works for holidays, weeknights, and potlucks. With straightforward prep, flexible substitutions, and clear storage guidance, it’s easy to make it your own. Try the recipe, leave a note about how many jalapeños you used, and share photos or adjustments—you might inspire someone else’s favorite twist.

FAQs

Q: Can I make this gluten-free?
A: Yes—replace the flour with cornstarch (same volume) and use gluten-free panko or crushed gluten-free crackers for the topping.

Q: How spicy will this be with one jalapeño?
A: One medium jalapeño yields mild heat for most eaters (2,500–8,000 Scoville units). Remove seeds for milder flavor or add seeds/chipotle for more warmth.

Q: Can I use canned corn only?
A: Yes—use two 15-oz cans (drained) in place of fresh/frozen corn but reduce creamed corn slightly if the mixture seems too wet.

Q: Is this freezable?
A: Yes, freeze for up to 3 months; thaw overnight and reheat in a 350°F oven until warmed.

Q: How do I know when it’s done?
A: The center should be set but still slightly custardy; a toothpick inserted should come out mostly clean with a few moist crumbs. Rest 10–15 minutes to finish setting.

Q: Can I make it spicier without changing texture?
A: Yes—add a pinch of cayenne, a chipotle in adobo (minced), or include seeds from the jalapeño. Adjust gradually and taste the batter if you’re unsure.

If you’d like, I can convert this into a printable recipe card, create a low-calorie version with exact macros, or generate a shopping list tailored to your pantry—tell me which option you prefer.