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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with butter or cooking spray.

Step 2

If using fresh or frozen corn, blanch the kernels in boiling water for 3 minutes, then drain and set aside.

Step 3

Finely dice the jalapeno peppers, removing the seeds for a milder heat or keeping them for extra spice.

Step 4

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.

Step 5

Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.

Step 6

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.

Step 7

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.

Step 8

Fold the corn kernels and diced jalapenos into the egg and cheese mixture until evenly combined.

Step 9

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.

Step 10

Bake in the preheated oven for 40-45 minutes, or until the pudding is set in the center and the edges are golden brown.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Enjoy your spicy, creamy corn pudding!

Nutrition Facts

Serving size	(1197.5g)

Amount per serving	% Daily Value*
Calories	1840.7

Total Fat 115.8g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 845.9mg	0%
Sodium 2322.3mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 82.2g
Protein 73.6g	0%

Vitamin D 305.0IU	0%
Calcium 1376.2mg	0%
Iron 7.2mg	0%
Potassium 2126.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 15.1%

Carbs: 31.4%