Cheddar jalapeno corn pudding is a creamy baked side dish of sweet corn, eggs, milk, and sharp cheese, spiked with diced jalapenos and green onions, that sets into a custard like casserole with golden edges and a spoonable center.
You stir everything in one bowl, pour it into a dish, and bake. The result sits somewhere between corn bread and a soft souffle, sweet and savory at once, and it holds well on a buffet or alongside roasted meat.
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Why This Cheddar Jalapeno Corn Pudding Recipe Works
Corn gives sweetness and texture. Whole kernels add pops of juicy sweetness, while the batter around them bakes into a creamy, set custard that holds together on the spoon.
Cheddar and jalapeno balance the sugar. Sharp cheese adds salt and tang, and the peppers bring gentle heat, so the dish tastes layered instead of simply sweet.
Eggs and flour form the structure. A little flour and baking powder lift the mixture slightly, so the pudding is light and tender instead of dense like a plain casserole.
Ingredients for Cheddar Jalapeno Corn Pudding
- You need two cups of sweet corn, half a cup of softened butter, three large eggs, one cup of milk, a quarter cup of flour, and one cup of shredded sharp cheddar.
- The extras are a quarter cup of diced jalapenos, a quarter cup of sugar, one teaspoon of baking powder, half a teaspoon of salt, and chopped green onions.
Sweet corn: Fresh, canned, or frozen corn all work. Drain canned corn well and thaw frozen corn so extra water does not thin the pudding.
Cheddar cheese: Shred sharp cheddar from a block for a smoother melt. Pepper jack makes a spicier variation.
Jalapenos: Remove the seeds for mild heat or leave a few in for more bite. Wear gloves when you dice them.
Eggs and milk: They create the custard base. Room temperature eggs blend more evenly into the butter and milk.
Green onions: Slice them thin and fold them in for a fresh, mild onion flavor that lifts the richness.
How to Make Cheddar Jalapeno Corn Pudding
1. Heat the oven. Heat the oven to 350 degrees F and grease a two quart baking dish.
2. Mix the base. Combine the corn, softened butter, eggs, sugar, milk, flour, baking powder, and salt in a large bowl until well combined.
3. Add the cheese. Fold in the cheddar, jalapenos, and green onions until evenly distributed.
4. Fill the dish. Pour the mixture into the baking dish and smooth the top.
5. Bake until set. Bake for forty to forty five minutes, until the edges are set and the center barely jiggles, then rest for ten minutes.
How to Serve Cheddar Jalapeno Corn Pudding
Spoon the pudding onto plates as a side for roasted meats. Oven braised chuck roast and garlic paprika chicken breast are natural mains, stovetop bacon green beans add a green side, and soft buttery rolls soak up any extra sauce.
How to Store and Reheat Cheddar Jalapeno Corn Pudding
Cool the pudding within two hours and refrigerate it covered for three to four days. Reheat portions in a covered dish in the oven or in the microwave until the center reaches 165 F. Freezing is possible, but the texture turns softer after thawing.
Tips and Variations for Cheddar Jalapeno Corn Pudding
Flag the allergens. This dish contains milk, egg, wheat, and butter, so label it clearly for guests with allergies.
Handle hot peppers carefully. Wear gloves while dicing jalapenos and avoid touching your eyes.
Check the set. The center should reach 160 F since the dish contains eggs, and it should barely jiggle.
Do not taste raw batter. Do not taste the raw batter, because it contains raw eggs and uncooked flour.
Control the heat. Use fewer jalapenos or remove the seeds for a mild version, or add more for extra heat.
Skip the sugar. Leave out the sugar for a more savory side, or keep it for a sweeter corn bread style.
Bake ahead. Make it the day before and reheat covered, which keeps it moist.
Check trusted guidance. Read the FDA safe food handling guidance for safe temperatures for egg dishes.
Frequently Asked Questions About Cheddar Jalapeno Corn Pudding
How long does cheddar jalapeno corn pudding bake?
Bake for forty to forty five minutes at 350 degrees F, until the edges are set and the center barely jiggles.
Can I make cheddar jalapeno corn pudding ahead of time?
Yes. Bake it a day ahead, refrigerate it, and reheat it covered until warm throughout.
Can I freeze cheddar jalapeno corn pudding?
It is possible, but the texture softens after thawing, so refrigerate it if you can.
Can I use canned corn?
Yes. Drain it well and pat it dry so the pudding does not turn watery.
What if I do not like heat?
Skip the jalapenos or replace them with diced mild green chilies.
Cheddar Jalapeno Corn Pudding
Equipment
- Two quart baking dish
- Large mixing bowl
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup sweet corn fresh, canned and drained, or thawed frozen
- ½ cup unsalted butter softened
- 3 large eggs
- ¼ cup granulated sugar
- 1 cup milk
- ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded sharp cheddar cheese
- ¼ cup diced jalapenos seeds removed for less heat
- ¼ cup chopped green onions
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a two quart dish.
- Mix. Combine the corn, butter, eggs, sugar, milk, flour, baking powder, and salt.
- Fold. Fold in the cheddar, jalapenos, and green onions.
- Pour. Pour the mixture into the dish.
- Bake. Bake forty to forty five minutes until set, then rest ten minutes.
