Jalapeño Cheddar Cornbread Pudding

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!

a white oval baking dish filled with Jalapeño Cornbread Pudding on a baking tray

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.

recipe ingredients on a blue background, eggs, cheddar cheese, corn kernels, jalapeño, sugar, chives, butter, cream

Recipe Steps

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.

Jalapeño Cornbread Pudding batter mixed together in a large glass mixing bowl on a blue background

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.

a white baking dish filled with jalapeño cornbread pudding batter and a golden brown Jalapeño Cornbread Pudding fresh from the oven with a silver spoon scooping into the bottom left portion

FAQs

What is cornbread pudding?

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.

Can this recipe be made gluten-free?

Yes, you can make this cornbread pudding gluten-free by using a gluten-free cornbread mix like this one!

Check Out More Great Recipes

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Jalapeño Cheddar Cornbread Pudding

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.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Servings: 8
Calories: 678kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Ingredient Substitutions:
  • 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.
 
Storing + Reheating
  • 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

Nutrition

Calories: 678kcal | Carbohydrates: 39g | Protein: 14g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 203mg | Sodium: 571mg | Potassium: 244mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1888IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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