Jalapeno Corn Pudding

Jalapeno Corn Pudding is a sweet and savory cornbread with a spicy kick. With a golden brown crust and a soft, custard-like center, it’s American comfort food at its best.

I’ve loved corn pudding for as long as I can remember. Adding jalapenos gives the casserole a little bit of heat that I find irresistible.

Growing up, my mom made corn pudding for almost every holiday meal or special occasion. It’s a tradition I’ve carried on with my own kids, although I make my corn pudding from scratch instead of from a boxed mix.

Jalapeno Corn Pudding has all the nostalgic creamed corn flavor of the original but with a spicy twist. The heat from the jalapenos gives a satisfying balance to the sweet corn without lighting your mouth totally on fire. I love this so much that I’ve even been known to sneak bites of the leftovers cold, straight from the fridge! I hope it brings the same level of joy to your table.

Jalapeno Corn Pudding in a white baking dish

Ingredients and Substitutions

Corn – You’ll need both whole kernel canned corn and creamed corn.

Dry Ingredients – I use cornmeal, along with all purpose flour, baking powder, and salt to give the pudding structure.

Eggs and Sugar – These create the custard-like consistency and enhance the natural sweetness of the corn.

Sour Cream and Butter – I use full fat sour cream for moisture and tang, along with salted, melted butter for rich flavor.

Jalapenos – You can use any jarred or canned jalapenos to add heat and spice.

Notes on Equipment

Chef’s knife. Food prep is so much easier when you have a quality knife! I first tried this knife 10 years ago, while visiting a professional test kitchen and you could say it was love at first slice. (And I was thrilled to discover how reasonably priced they are!) That’s why mine has been in my kitchen ever since.
Cutting board
Large mixing bowl
Spatula or spoonula
Measuring cups and spoons
9×13 Baking dish. I adore Pyrex dishes. They’re one of those kitchen staples that that just makes cooking easier. And, I can vouch for how sturdy and durable they are (I’ve had some of mine almost 20 years). And, who doesn’t love a dish that comes with a tight-fitting lid?

How to Make Jalapeno Corn Pudding

Preheating the Oven: Set your oven temperature to 350°F. While my oven preheats, I grease a 9 x 13 pan.

Preparing the Jalapenos: Drain the jalapenos from the jar and chop them into small pieces.

Combining the Eggs and Sugar: You’ll add the eggs and sugar to your mixing bowl. Whisk them together until well combined.

Adding the Wet Ingredients: Next, I add the sour cream, followed by the creamed corn, canned corn kernels, butter, and jalapenos. Give the mixture a good stir after adding each ingredient.

adding dry ingredients to wet ingredients

Mixing in the Dry Ingredients: We’ll add the flour, cornmeal, baking powder, and salt to the corn mixture. Stir until well combined.

Baking the Corn Pudding: I pour the batter into my greased baking dish and place the baking dish in the oven to bake until golden brown, about 50 minutes.

Cooling and Serving: I let the it cool for about 10 minutes before serving. You can serve in square slices or scoop it onto plates with a big serving spoon.

pouring corn pudding batter into baking dish

Expert Tip

The finished dish has the very mildest of heat, just a hint really. That said, if you want a dish that will make everyone at the table sit up and take notice, you can substitute diced green chiles with fantastic results. The canned green chiles will give the corn pudding an earthier, smokier heat that pairs beautifully with creamy corn – and you can choose anything from mild to extra hot heat levels too.

Bake Times May Vary – Ovens all have distinct “personalities” that can affect your overall baking time. The first time you make the recipe, check it after 50 minutes of baking. If the top is still pale and the center looks runny, leave it in the oven for another 5 minutes, then check again.

Serving Suggestions

Jalapeno corn pudding pairs well with southwest flavors like Green Chile Chicken Cordon Bleu or Pan Fried Southwest Chicken. And it’s also terrific with a BBQ potluck spread of Pulled Pork, Memphis Style Coleslaw, and Slow Cooker Baked Beans.

corn pudding with jalapenos in a white baking dish with serving spoon

Storage and Reheating

How to Store: Store leftovers tightly covered in the refrigerator for up to 2 days or in the freezer for up to one month. You can also freeze the entire casserole or divide it into individual portions for easy reheating.

How to Reheat: Reheat individual servings in the microwave until warmed through. You could also reheat the entire pan, covered with foil, in the oven. Thaw (if frozen), cover the pan with foil, and reheat at 300°F until warm.

More Corn Dishes

Frequently Asked Questions

Can I use Jiffy Mix instead of cornmeal?

Not in this recipe. Jiffy cornbread mix has flour and other added ingredients, so it won’t work as a one-to-one substitute here.

Can I leave out the sugar?

The sugar really is necessary here. It not only adds sweetness to the pudding, it’s also responsible for some of the texture. Sugar binds to the egg yolks creating the consistency you recognize in custards and baked cheesecakes.

How can I tell when corn pudding is fully cooked?

You want the pudding to look lightly golden brown on top and a bit firm. The center should still have some “give” to it but not be runny like cake batter.

Can I make this gluten free?

You bet! Just substitute 4 tablespoons of brown rice flour and 2 tablespoons of potato starch for the all-purpose flour in this recipe. Alternatively, you can simply substitute 1:1 with the GF blend of your preference, if you already have a favorite.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, whole corn, jalapenos, and butter, stirring between each addition.
Add the flour, cornmeal, baking powder, and salt to the corn mixture. Stir until well combined.
Pour into the prepared pan and bake for 50-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.