Jalapeño Cheddar Cornbread Pudding

5 from 3 votes

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.

Prep Time10

Cook Time1 20

Course: Side Dish

Cuisine: American

Servings:

Calories: 678kcal

Author: Leigh Anderson

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 9x9, or 9x6)
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