As the holiday season approaches, I find myself thinking about family traditions—and most of all, about food. One dish that always steals the spotlight at our gatherings is my Jalapeño Cheddar Corn Pudding. This crowd-pleaser packs a punch of heat from the diced jalapeños, balanced by the sweetness of creamed corn and the richness of cheddar cheese. It’s a perfect blend of spice and comfort.
Ingredients for 10 servings:
● 1⁄4 cup diced jalapeños, or one 4-ounce can of diced green chiles
● 2 large ears corn kernels, or 1 can of corn, drained
● 4 tablespoons butter, melted, plus more for the pan
● 3⁄4 cup heavy cream
● 2 tablespoons cornstarch
● 2 cups shredded cheddar cheese
● 30 ounces cream-style corn
● 4 large eggs
● 1 cup of panko breadcrumbs (divided)
● Kosher salt, to taste
Preparation:
1. Preheat the oven to 350°F (180°C). Grease a 9x9-inch (23x33-cm) baking pan with butter.
2. In a large bowl, whisk cornstarch into the heavy cream until smooth. Add 1½ cups of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs and salt. Stir well and taste to adjust seasoning.
3. Pour the mixture into the pan and top with remaining cheddar and breadcrumbs.
4. Bake for 45-50 minutes, then broil for 1-2 minutes until the top is browned.
It’s a family favorite, requested every year. Enjoy!
"This crowd-pleaser packs a punch of heat ...' – Asher Swan