The very best cornbread pudding, also known as spoonbread, made with fresh corn kernels, cheddar cheese, chives, jalapeño, and creme fraiche! Eat warm, right out of the oven with a smear of butter. I promise this recipe doesn’t disappoint!
I had cornbread pudding for the first time at a Thanksgiving gathering last year and was blown away by how delicious it was. It’s super similar to cornbread… but so much better!
Jalapeno Cheddar Cornbread Pudding is super moist, slightly sweet, a little bit spicy (from the jalapeño), and totally cheesy! As an added bonus, it’s delicious and moist for days after!
I am so grateful to my friend for letting me share her recipe on the blog. Luckily, it couldn’t be easier to make. All you need to do is stir together the ingredients (one bowl!) pour the batter into a buttered baking dish and bake!
Serve Jalapeño Cheddar Cornbread Pudding alongside your favorite holiday meals, or BBQ dinners!
Ingredients You’ll Need
Here’s what you’ll need to make jalapeño cheddar cornbread pudding: creme fraiche, chives, cornbread mix, corn kernels (fresh or frozen), sugar, jalapeño, heavy cream, butter, eggs, cheddar cheese.
Step 1. Mix the Batter
In a large mixing bowl whisk together the two eggs, cream, and creme fraiche. Switch to a spatula or wooden spoon to fold in the remaining ingredients, corn kernels, jalapeño, chives, cornbread mix, sugar melted butter, half of the cheddar cheese, and a generous pinch of salt and pepper.
Step 2. Bake
Pour the batter into the prepared casserole dish. Top with the rest of the shredded cheddar cheese. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cornbread pudding or spoon bread is a classic southern side dish made with a boxed cornbread mix, corn kernels, cream eggs, and various “mix-ins.” Cornbread pudding is super moist and flavorful. No need to cut it into squares simply serve it by the spoonful.
Yes, you can make this cornbread pudding gluten-free by using a gluten-free cornbread mix like this one!
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Jalapeño Cheddar Cornbread Pudding
- 2 large eggs
- 8 oz creme fraiche or sour cream
- 2 c heavy cream
- 3 c corn kernels fresh or frozen
- 1 jalapeño seeds removed, finely chopped
- 1/2 c unsalted butter melted, plus a little extra for greasing the baking dish
- 1/4 c sugar
- 1/4 c finely chopped chives
- 1 1/2 c cornbread mix
- 2 c shredded cheddar cheese divided
- salt and pepper
- Preheat oven to 350 degrees F. Butter a medium-sized casserole dish. (about 3qt capacity or 9×9, or 9×6)
- In a large mixing bowl whisk together the two eggs, cream, and creme fraiche. Switch to a spatula or wooden spoon to fold in the remaining ingredients, corn kernels, jalapeño, chives, cornbread mix, sugar melted butter, half of the cheddar cheese, and a generous pinch of salt and pepper.
- Pour the batter into the prepared casserole dish. Top with the rest of the shredded cheddar cheese. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Creme Fraiche: sour cream can be substituted for creme fraiche
- Corn: you can use fresh, canned, or frozen corn for this recipe. If using frozen corn be sure to defrost before mixing it into the batter.
- Cheese: Monterey jack, gouda, smoked cheddar, or fontina could all be used in place of cheddar cheese.
- This recipe can be made ahead and reheated in the oven at 350F for around 10 minutes. Or microwave briefly to warm through.
Equipment: Ceramic Casserole Dish | Glass Mixing Bowls | Baking Trays