Jalapeno Corn Pudding Recipe

This jalapeno corn pudding recipe is a creamy, slightly sweet, and mildly spicy side dish. Perfect for family dinners, holiday meals, or BBQs, it’s easy to make and highly customizable for your taste.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

3 cups corn kernels fresh, canned, or frozen
2 –3 jalapenos finely chopped (seeds removed for milder heat)
3 large eggs room temperature
1 cup heavy cream or whole milk
2 tbsp melted butter
2 tbsp sugar optional
1 cup shredded cheese cheddar, monterey jack, or pepper jack
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp paprika optional

Equipment

9x9-inch baking dish
Mixing bowls
Whisk or fork
Measuring cups and spoons
Knife and cutting board
Oven

Method

Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.
Chop jalapenos and prepare corn (drain canned or thaw frozen).
In a mixing bowl, whisk eggs, cream, melted butter, sugar, salt, and black pepper until smooth.
Gently fold in corn, chopped jalapenos, and cheese.
Pour the mixture into the prepared baking dish.
Bake for 45–50 minutes until golden brown and set in the center.
Let it cool for 10 minutes before serving.

Notes

Adjust jalapeno seeds to control spice level.
Use your preferred cheese for extra flavor.
Can be prepared a day ahead; bake fresh before serving.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 325°F (160°C) for 15–20 minutes or microwave in intervals.