Jalapeño Cheddar Cornbread Pudding

A small bowl of cornbread pudding on a marble tabletop.

4.60 from 5 votes

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.

Prep Time10

Cook Time1 20

Course: Side Dish

Cuisine: American

Servings:

Calories: 421kcal

Author: Leigh Anderson

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 9x9, or 9x13)
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

Ingredient Substitutions:

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.

Storing and Reheating

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.

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