This jalapeño corn pudding recipe is made completely in a cast iron skillet in under an hour. It packs the perfect combo of sweet and spicy that you’ll absolutely love!

Jalapeno corn pudding in a cast iron skillet topped with pads of butter.

The BEST Jalapeño Corn Pudding

We couldn’t find a corn pudding recipe on the internet that we LOVED, so we decided it was time to make our own. And per usual, Linley whipped up this perfectly spicy and a little bit sweet jalapeño corn pudding. We can’t wait for you to try it!

why you’ll love it!

  • Made in under an hour!
  • Make it super spicy or super not.
  • Serve as a side or a main dish.
  • Clean up is easy because it’s made 100% in a cast iron!
Corn and sliced jalapenos in a cast iron skillet with a pad of melting butter.

Jalapeño Corn Pudding Ingredients

  • 6 ears of sweet corn: you’ll cut the kernels cut off the cob to use in the pudding! While we highly recommend using fresh sweet corn, you can also use 5 cups thawed frozen corn kernels in a pinch.
  • Fresh jalapeños: These will be thinly sliced to infuse the flavor throughout your corn pudding. Like it spicy? Leave the seeds in. Like it more mild? deseed the jalapeños before putting in your cast iron skillet.
  • Seasonings: we’re using a combination of garlic powder, ground cumin, dried chives, salt and pepper.
  • Unsweetened, plain almond milk: or any plain milk of your choice.
  • Greek yogurt: we used 2% for ultimate creaminess.
  • Honey: you’ll be putting some in the corn pudding itself, and also drizzling some on top when it’s done 😀
  • Corn bread mix: we used Jiffy corn muffin mix but you can use any other mix you’d like.
  • Eggs
  • Unsalted butter: you’ll be putting some in the corn pudding itself, and also a few pads of butter when serving.

cornbread in skillet

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Skillet Cornbread

Love this corn pudding? Then you absolutely must try our skillet cornbread.

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Cornbread mix in a bowl.

How to Make Jalapeño Corn Pudding

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Saute Corn, jalapeño & spices

Heat a large, deep cast 12-inch  iron skillet over medium/high heat, and add oil to the skillet.

Don’t have a large cast iron skillet? You can bake this recipe in a 9×13-inch casserole dish. Just sauté the corn in a skillet and then transfer to a greased casserole dish. 

When the oil is hot, add the corn kernels, half of the jalapeño slices, garlic powder, cumin, salt, and pepper to the skillet and toss the ingredients together. Sauté the ingredients together for 5-10 minutes, tossing periodically, until the corn begins to brown and caramelize. Add chives, toss again and remove the skillet from the heat. 

Whisk Cornbread mix & Wet ingredients

In a separate bowl, whisk 3 eggs together and then add the almond milk, Greek yogurt, and honey and mix, then add in the cornbread mix and stir to combine. 

Butter Cast Iron Skillet

Move all of the corn in the skillet to one side and add a tablespoon of butter and let the butter melt. Use a paper towel to wipe the bottom and sides of the skillet. Repeat on the other side of the skillet. Why? You do this to prevent any sticking. 

Pour the cornbread mixture into the skillet with the corn and mix the ingredients together. 

Bake Corn Pudding & Enjoy

Sprinkle the remaining jalapeños over the top of the corn pudding and place the skillet in the oven. Bake the corn pudding at 350ºF for 10 minutes, spin the skillet in the oven, and bake for another 15 minutes. 

Remove the skillet from the oven and let the corn pudding rest for 5 minutes before scooping the pudding out to serve. ENJOY!

Cornbread mix in a cast iron skillet with corn and sliced jalapenos.

Top Tips for Corn Pudding

We highly recommend using fresh corn cut off the cob, but if you have to use frozen or canned corn you can. Be sure to thaw out and drain the frozen corn and to strain and rinse the canned corn. 

The best part of this corn pudding is the ‘pudding’ middle. To be sure you get that perfect pudding middle, take the corn pudding out a few minutes early because it continues to cook when you remove it from the oven. Do NOT trust the toothpick test for this recipe. 

Not a huge fan of spice? Skip the jalapeño seeds and just use slices for the jalapeño flavor without the kick. 

Don’t have a large cast iron skillet? You can bake this recipe in a 9×13-inch casserole dish. Just sauté the corn in a skillet and then transfer to a greased casserole dish. 

What to Serve with Corn Pudding

We love this jalapeño corn pudding with everything from fajitas to beef stew. Some of our favorite pairings include:

Jalapeno corn pudding in a cast iron skillet ready to be baked.

Corn Pudding FAQs

Is corn pudding the same as cornbread?

Both boast similar ingredients, but corn pudding has a spoonable texture while cornbread can be sliced as a bread.

What is corn pudding?

Corn pudding is a baked dish most often made with cornmeal and whole corn kernels with a consistency of a gooey spoonable bread.

What’s another name for corn pudding?

Corn pudding can also be referred to as spoonbread, pudding corn or corn souffle depending on the region you’re in and what the ingredients are.

A spoon scooped into a skillet or jalapeno corn pudding.

Storage

Let the corn pudding cool completely before transferring it into an airtight container in the fridge for up to 5 days.

Freezer Instructions

  1. Let the corn pudding cool completely and then wrap it in a piece of plastic wrap followed by a piece of tin foil.
  2. Remove as much air as possible and then write the date on it.
  3. Freeze for up to 3 months.
Jalapeno corn pudding in a bowl with a fork.
Jalapeno corn pudding in a cast iron skillet.

Jalapeño Corn Pudding

This jalapeño corn pudding recipe brings together the perfect combo of sweet and spicy. It’s made in a cast iron skillet in under an hour!

Prep:25 minutes

Cook:25 minutes

Total:50 minutes

Fat 14

Carbs 42

Protein 9

Ingredients

  • 2 tablespoons grape seed oil or avocado oil
  • 6 ears corn kernels cut off the cob (or 5 cups thawed frozen corn kernels) (we used fresh)
  • 2 large jalapeños thinly sliced and separated
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon flaked sea salt or ¾ teaspoon table salt
  • ½ teaspoon freshly ground pepper
  • 3 teaspoons dried chives
  • 3 large eggs
  • cup unsweetened plain almond milk or any milk
  • cup 2% Greek yogurt
  • 1 tablespoon honey + more for topping
  • 2 cups corn bread mix we used Jiffy corn muffin mix but you can use any other mix you’d like
  • 2 tablespoons unsalted butter +more for topping

Instructions 

  • Heat a large, deep cast 12-inch iron skillet over medium/high heat (ours was 3-inches deep). Add oil to the skillet.

  • When the oil is hot and fragrant add the corn kernels, half of the jalapeño slices, garlic powder, cumin, salt, and pepper to the skillet and toss the ingredients together. Sauté the ingredients together for 5-10 minutes, tossing periodically, until the corn begins to brown and caramelize. Add chives, toss again and remove the skillet from the heat.

  • In a separate bowl, whisk 3 eggs together and then add the almond milk, Greek yogurt, and honey and mix. Add in the cornbread mix and stir to combine.

  • Move all of the corn in the skillet to one side and add a tablespoon of butter and let the butter melt. Use a paper towel to wipe the bottom and sides of the skillet. Repeat on the other side of the skillet. You do this so you prevent any sticking.

  • Pour the cornbread mixture into the skillet with the corn and mix the ingredients together.

  • Sprinkle the remaining jalapeños over the top of the corn pudding and place the skillet in the oven. Bake the corn pudding at 350ºF for 10 minutes, spin the skillet in the oven, and bake for another 15 minutes.

  • Remove the skillet from the oven and let the corn pudding rest for 5 minutes before scooping the pudding out to serve.

Nutrition facts

Calories: 316kcal Carbohydrates: 42g Protein: 9g Fat: 14g Fiber: 4g Sugar: 14g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.

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