Creamy Jalapeno Corn Pudding Recipe

This jalapeño corn pudding is baked entirely in a cast iron skillet in under an hour. It balances sweet corn, a touch of honey and just the right amount of jalapeño heat for a comforting, spoonable side dish that also works as a main.

The BEST Jalapeño Corn Pudding

We couldn’t find a corn pudding recipe we truly loved, so we developed our own. This version is slightly sweet with a little spicy kick, creamy in the middle and lightly golden on top. It’s simple to make and impressive to serve.

Ingredients

• 2 tablespoons grape seed oil or avocado oil
• 6 ears sweet corn, kernels cut off the cob (or about 5 cups thawed frozen corn kernels)
• 2 large jalapeños, thinly sliced and separated (deseed if you prefer mild)
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon flaked sea salt (or ¾ teaspoon table salt)
• ½ teaspoon freshly ground black pepper
• 3 teaspoons dried chives
• 3 large eggs
• ⅔ cup unsweetened plain almond milk (or any milk)
• ⅓ cup 2% Greek yogurt
• 1 tablespoon honey, plus more for serving
• 2 cups cornbread mix (any brand works)
• 2 tablespoons unsalted butter, plus extra for topping

How to Make Jalapeño Corn Pudding

Note: the full ingredient list and step-by-step instructions are included below.

1. Sauté corn, jalapeño and spices

Preheat a large, deep 12-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the corn kernels, half of the jalapeño slices, garlic powder, ground cumin, salt and pepper. Sauté, stirring occasionally, for 5–10 minutes until the corn begins to brown and caramelize. Stir in the dried chives, then remove the skillet from the heat.

Tip: If you don’t have a large cast iron skillet, saute the corn and transfer it to a greased 9×13-inch casserole dish before adding the batter.

2. Whisk cornbread mix and wet ingredients

In a medium bowl, whisk the eggs. Add the almond milk, Greek yogurt and honey and mix until combined. Stir in the cornbread mix until just combined into a smooth batter.

3. Butter the skillet to prevent sticking

Push the cooked corn to one side of the skillet. Add 1 tablespoon of butter to the empty side and let it melt, then use a folded paper towel to wipe the bottom and sides to coat and remove any bits. Repeat on the other side with the remaining tablespoon. This helps prevent sticking.

4. Combine and bake

Pour the cornbread batter into the skillet with the corn and gently stir to combine. Scatter the remaining jalapeño slices over the top. Bake in a preheated 350°F oven for 10 minutes, rotate the skillet, then bake for another 15 minutes until the top is set and lightly golden. Remove from the oven and let rest for 5 minutes before serving.

Top Tips

• Fresh corn is best: use corn cut from the cob when possible for the sweetest flavor. If using frozen corn, thaw and drain it; if using canned, rinse and drain well.
• Keep the pudding center creamy: take the pudding out of the oven a few minutes early—the residual heat will continue to cook it. Don’t rely on a toothpick test for this recipe.
• Adjust the heat: remove jalapeño seeds for a milder dish; leave them in for more heat.
• Skillet alternative: if you lack a large skillet, bake in a greased 9×13-inch casserole dish after sautéing the corn.

What to Serve with Corn Pudding

This jalapeño corn pudding pairs well with a wide range of main dishes. Some favorites to serve alongside:

• Slow cooker beef stew
• Sweet potato lentil stew
• Hearty beef chili
• Carnitas tacos or other pulled pork dishes

Corn Pudding FAQs

Storage

Cool the corn pudding completely, then transfer to an airtight container and refrigerate for up to 5 days. Reheat portions in the oven or microwave until warmed through.

Freezer Instructions

1. Cool the corn pudding completely.
2. Wrap tightly in plastic wrap and then in foil, removing as much air as possible. Label with the date.
3. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Summary

Yield: 8 servings. Prep time: 25 minutes. Cook time: 25 minutes. Total time: 50 minutes.

Instructions (condensed)

1. Preheat oven to 350°F. Heat oil in a large, deep 12-inch cast iron skillet over medium-high heat.
2. Sauté corn with half the jalapeños, garlic powder, cumin, salt and pepper until lightly caramelized, about 5–10 minutes. Stir in chives and remove from heat.
3. Whisk eggs, milk, yogurt and honey in a bowl. Stir in cornbread mix until combined.
4. Push corn to one side, add butter to skillet and coat the bottom and sides to prevent sticking. Repeat on the other side.
5. Pour batter into skillet and fold to combine with corn. Top with remaining jalapeño slices. Bake 10 minutes, rotate the skillet, then bake 15 more minutes.
6. Let rest 5 minutes before scooping and serving. Serve with extra butter and a drizzle of honey if desired.