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Creamy Cheesy Jalapeño Corn Pudding Bake

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A creamy, cheesy corn pudding bake with golden edges, gentle jalapeño heat, and sweet pops of corn. Perfect for potlucks, brunch, or cozy dinners—comfort food with a modern twist.

Ingredients

Scale
  • 2 cups fresh or frozen corn kernels (thawed if frozen; sweet corn works best)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 large eggs (room temperature)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour (swap with gluten-free flour if needed)
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 medium jalapeños, seeded and finely diced (about 1/4 cup; adjust for heat preference)
  • 1/2 cup scallions, sliced (optional)
  • 1/2 cup sour cream (optional, for extra tang)
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together eggs, milk, heavy cream, and melted butter until smooth and pale yellow (about 2 minutes).
  3. Sprinkle in flour, sugar, baking powder, salt, and pepper. Whisk gently until just combined.
  4. Fold in corn kernels with a spatula until evenly distributed.
  5. Fold in shredded cheddar, Monterey Jack, and diced jalapeños until evenly mixed.
  6. If using scallions or sour cream, fold them in now.
  7. Pour batter into prepared baking dish and smooth the top. Sprinkle extra cheese and herbs on top if desired.
  8. Bake for 40-45 minutes, or until edges are golden and center is mostly set (should jiggle slightly). Tent with foil if edges brown too quickly.
  9. Check doneness by inserting a knife in the center—it should come out clean but pudding will be soft. Let cool for 10-15 minutes before cutting.
  10. Cut into squares and serve warm. Garnish with cilantro, sliced jalapeños, or sour cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For less heat, use one jalapeño or swap for mild green chilies. Shred cheese from a block for best melting. Let pudding cool before slicing for clean squares. Store leftovers in an airtight container up to 4 days or freeze up to 2 months. Reheat with a splash of milk for creaminess.

Nutrition

Keywords: corn pudding, cheesy corn bake, jalapeño corn casserole, comfort food, potluck recipe, golden edges, easy side dish, creamy corn pudding

Find it online: https://tomyumy.com/creamy-cheesy-jalape-n-o-corn-pudding-bake-easy-recipe-for-perfect-golden-edges/