Corn Pudding with Jalapenos and Chiles
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
Mix together corn, peppers, and cornbread mix for a lovely baked corn pudding that goes well with any Mexican entree.
  • 1 c. cornbread mix (or ½ c. flour and ½ c. cornmeal)
  • 1 T. baking powder
  • ½ t. salt
  • 3 large eggs
  • 1½ c. sour cream
  • 6 T. Cabot unsalted butter, melted
  • 3½ c. corn kernals with jalapenos (or fresh corn if you have it)
  • ½ c. minced seeded jalapeno pepper
  • 4 oz. can diced green chiles
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
  2. In a large bowl combine the cornbread mix (or flour and cornmeal), baking powder, and salt. Mix well and make a well in the center of the mixture.
  3. Whisk the eggs in a medium bowl. Whisk in the sour cream and melted butter.
  4. Add the wet ingredients to the dry ingredients, stirring just until moistened.
  5. Stir in the corn, jalapenos, and chiles. Pour batter into prepared pan.
  6. Bake for 30 minutes. Remove from over, cool 5 minutes, cut and serve.
Recipe adapted from The Cabot Creamery Cookbook. This recipe is located on page 190 and comes from Freund's Farm.
Recipe by Hezzi-D's Books and Cooks at