Cheesy Corn Pudding with a Kick

By Angela Sellari Jump to Recipe

This delicious and cheesy corn pudding casserole is creamy and slightly spicy. You’ll love the unexpected bit of a kick that you get from the jalapenos. It’s a comforting dish that’s easy enough for a busy weeknight and still a great option for holiday entertaining.

I particularly enjoy cheesy corn pudding with a holiday ham.

Ingredients:

(Serves 8-­10)

• 3­ 12 ounce bags frozen corn, defrosted
• 2 jalapenos, seeded and chopped
• 1⁄2 cup milk
• 1⁄2 cup heavy cream (do not substitute)
• 1 tsp sriracha
• 1⁄4 tsp salt
• 1⁄4 tsp ground black pepper
• 2 eggs, beaten
• 4 ounces monterey cheese, shredded
• 2 ounces pepper jack cheese, shredded

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: In a large bowl, whisk milk, heavy cream, sriracha, salt, and pepper. Add eggs, and whisk well to combine. Add corn and jalapenos to the bowl, stir with a spatula to combine. Add monterey cheese, fold into mixture to combine.

Step 3: Grease a baking dish (9×11 is ideal), pour corn mixture into the dish. Even out the top, then sprinkle pepperjack cheese over the top.

Step 4: Place in oven and bake for 35-­45 minutes, or until set.

Step 5: Spoon into bowls and serve immediately. Enjoy!

Cheesy Corn Pudding with a Kick

Angela Sellari

Dive into this Cheesy Corn Pudding with a Kick recipe! Creamy, spicy, and loaded with Monterey & pepper jack cheeses for a jalapeno-sriracha kick.

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 98 kcal

Ingredients

  

1x2x3x

• 3 ­ 12 ounce bags frozen corn defrosted
• 2 jalapenos seeded and chopped
• 1/2 cup cup milk
• 1/2 cup heavy cream do not substitute
• 1 teaspoon sriracha
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs beaten
• 4 ounces monterey cheese shredded
• 2 ounces pepper jack cheese shredded

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl, whisk milk, heavy cream, sriracha, salt, and pepper. Add eggs, and whisk well to combine. Add corn and jalapenos to the bowl, stir with a spatula to combine. Add monterey cheese, fold into mixture to combine.
• Grease a baking dish (9×11 is ideal), pour corn mixture into the dish. Even out the top, then sprinkle pepperjack cheese over the top.
• Place in oven and bake for 35-­45 minutes, or until set.
• Spoon into bowls and serve immediately. Enjoy!

Nutrition

Calories: 98kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 4gSodium: 157mgFiber: 0.1g

Keyword Cheesy Corn Pudding with a Kick

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