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–+ servings
Jalapeno corn pudding in a cast iron skillet.
4.80 from 5 votes

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
Yield 8

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
  • ⅔ cup unsweetened plain almond milk or any milk
  • ⅓ 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.
    Corn and jalapenos in a skillet with a wooden spoon.
  • 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.
    A bowl of batter with a wooden spoon in it.
  • 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.
    Corn in a frying pan with butter.
  • Pour the cornbread mixture into the skillet with the corn and mix the ingredients together.
    Corn on the cob in a skillet with a wooden spoon.
  • 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.
    A skillet filled with corn and jalapenos.
  • Remove the skillet from the oven and let the corn pudding rest for 5 minutes before scooping the pudding out to serve.
    corn pudding in skillet

Watch it

Nutrition Facts

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