Jalapeño Cheddar Cornbread Pudding
Cornbread pudding, also known as spoon bread, made with fresh corn, cheddar cheese, jalapeño and sour cream. As it bakes the sweet scent of butter and corn fills your whole kitchen, promising comfort and warmth with every bite. Serve it straight from the pan with a spoon – no slicing – slathered with good butter and flakey sea salt that melts into every crevice.
Cornbread pudding or spoon bread is a classic southern side dish made with boxed cornbread mix, corn kernels, buttermilk, eggs, and various “mix-ins.”
For me, cornbread pudding is the taste of childhood, of raucous family gatherings, of simple pleasures. Similar to cornbread, but amplified, its super moist with the perfectly balance of salty and sweet. As it bakes the edges become golden brown and just a little bit crisp, while the center, punctuated by the occasional burst of plump, sweet corn kernels and jalapeño, stays soft and custardy.
Cornbread pudding should always be served with a spoon, not cut into squares like cornbread. Serve alongside your favorite holiday meals, BBQ dinners or a warm bowl of chili.
Ingredients You’ll Need:
Here’s what you’ll need to make cornbread pudding: sour cream or crème fraîche, cornbread mix, corn kernels (fresh or frozen), sugar, jalapeño, buttermilk, butter, eggs, and cheddar cheese.
Can I make this recipe gluten-free? Yes, you can make this cornbread pudding gluten-free by using a gluten-free cornbread mix.
Recipe Steps:
Step 1. Make the Batter
Whisk together the wet ingredients (eggs, buttermilk, sour cream) and set aside. In a separate bowl combine the dry ingredients; cornbread mix, sugar and salt as well as the grated cheddar cheese, corn kernels and jalapeño.
Step 2. Bake
Pour the wet ingredients into the dry and whisk to combine. Last, fold in the melted butter. Bake for 60 minutes then check for doneness. Serve warm with a sprinkle of salt.
More Delicious 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
Ingredients
- 2 large eggs
- 2 cups buttermilk
- 8 ounces Crème fraîche or sour cream
- 1 1/2 cups cornbread mix
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese - divided
- 2 cups corn kernels - fresh or frozen
- 1 small jalapeño - seeds removed, finely chopped
- 1/2 cup unsalted butter, melted - plus a little extra for greasing the baking dish
Instructions
- Preheat your oven to 350F. Butter a medium-sized casserole dish, set aside. (about 3 quart capacity or 9×9, or 9×13)
- In a medium sized mixing bowl (or a large, 4-cup measuring cup) whisk together the eggs, buttermilk and sour cream. Set aside.
- In a large mixing bowl, whisk together the cornbread mix, sugar and salt then add in the grated cheese, corn kernels and jalapeño. Pour the wet ingredients into the dry, whisking everything together. Last, pour in the butter and whisk to combine.
- Pour the batter into the prepared casserole dish. Bake for 60 minutes then check for doneness. Depending on the size of your baking dish it may need to bake for up to 90 minutes. You'll know it's done when it no longer wobbles and a toothpick inserted into the center comes out clean. Top with a sprinkle of salt. Serve warm.
Notes
-
Crème fraîche: 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 up to three days ahead and stored, wrapped tightly with plastic wrap, in the refrigerator. Reheat in a preheated 350F oven for 9-10 minutes, or until warm. Or microwave briefly to warm through.
Needs much less sugar and double the jalapeños, but it’s very good, good enough for company
This was very good, but too sweet, even though I reduced the sugar, and not spicy enough. Next time, and there will be a next time, I will cut the sugar down to just a hint and at least double the jalapeños. It’s easy and pretty and good enough for company
Loved this recipe. Making again in a few days.
My whole family loves this recipe. Thank you!