Spicy Jalapeño Cheddar Corn Pudding Recipe

This easy jalapeño cheddar corn pudding is a simple, flavorful side that comes together quickly. It complements tacos, beef chili, roasted chicken, and grilled steak, yet works just as well served on its own.

Ready in under an hour, this corn pudding is rich with balanced flavors. Sweet, creamy corn pairs with the bright heat of jalapeños and a touch of hot honey, while sharp cheddar brings a tangy, slightly nutty finish. The texture is dense yet fluffy—think a cross between cornbread and a creamy casserole with irresistibly crisp edges when baked in cast iron.

Make it for weeknight dinners or add it to a holiday spread alongside smoked spatchcock chicken, grilled drumsticks with Alabama white sauce, or roast beef and cheddar sliders. It scales well—double or triple the recipe for larger gatherings.

Why you should make this jalapeño corn pudding

• Effortless: Ready in about 45–50 minutes with simple steps and forgiving technique—great for cooks of any level.
• Suitable for any occasion: Versatile enough for casual dinners or special meals; easily multiplied to feed a crowd.
• Full of flavor: Sweet corn, spicy jalapeño, and sharp cheddar create a satisfying sweet-heat-savory combination.
• Customizable: Adjust heat by adding more jalapeños or swapping in different green chiles. Top with bacon, chives, or fresh herbs for extra color and flavor.

Ingredients you will need for this jalapeño corn pudding

Creamed corn

Sweet canned corn

Jiffy cornbread mix

Sour cream

Melted butter

Fresh or pickled jalapeños

Sharp cheddar cheese

Hot honey

How to make jalapeño cheddar corn pudding

This version of corn pudding uses creamed corn and a Jiffy cornbread mix for an easy, creamy base, then adds jalapeños and cheddar for bright heat and savory depth. Use a cast iron skillet if you want extra-crisp edges.

Preheat the oven to 350°F and grease a 9- or 10-inch skillet or cast iron pan with melted butter. Cast iron holds heat and creates those desirable crispy edges.

In a large bowl, combine creamed corn, canned sweet corn, the Jiffy cornbread mix, sour cream, melted butter, and diced jalapeños. If using fresh jalapeños, remove the seeds for milder heat, then finely dice.

Creamed corn contributes richness without needing milk or heavy cream. If you prefer, cream cheese with a splash of milk can replace sour cream.

Transfer the mixture to the prepared pan and spread it evenly. Bake for 40 minutes, then remove the pan and top with freshly shredded sharp cheddar. Return to the oven for 5–10 minutes until the cheese is bubbly and lightly golden.

Finish with whole or sliced pickled jalapeños in the center and drizzle hot honey across the top for a sweet-and-spicy contrast. A sprinkle of fresh herbs, like chives or cilantro, brightens the dish.

What to serve with this corn pudding

Some favorite pairings with this side:

• Ribeye steak with asparagus
• Cheesy beef enchiladas
• Smoked pork belly pinwheels with maple bourbon glaze
• Chicken bacon ranch stromboli
• Spicy garlic parmesan chicken skewers
• Creamy spicy garlic noodles with shrimp
• Grilled Baja shrimp tacos

FAQs

Is this corn pudding the same as cornbread?

They share ingredients but differ in texture. Corn pudding is creamier and softer, while cornbread is firmer and more cake-like.

What makes pudding thick?

Thickeners like cornstarch are common in puddings. In this recipe, the Jiffy cornbread mix contributes structure and thickening, and an egg (if used) helps bind the pudding while butter enriches the texture.

How do you know when corn pudding is done?

Insert a toothpick into the center: if it comes out clean, the pudding is done. The top should be slightly golden. Total bake time is roughly 45–50 minutes, but start checking at about 35 minutes to avoid overbaking.

Print