Street Corn Pudding
Updated Oct. 11, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray
- 1large or 2 medium jalapeños
- 1(8.5-ounce) box cornbread or corn muffin mix
- 1(14.75-ounce) can creamed corn, not drained
- 1(14.75- to 15-ounce) can whole kernel corn, rinsed
- ½cup salted butter, melted and cooled
- 2tablespoon granulated sugar
- 2large eggs, beaten
- 1cup sour cream
- ¼cup milk
- Crema, Tajín and crumbled queso fresco, for serving (see Tip)
Nutritional analysis per serving (10 servings)
316 calories; 20 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
- Step 2
Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.
- Step 3
In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.
- Step 4
Bake until golden brown and gently set in the center, 55 to 65 minutes.
- Step 5
Top with the crema, Tajín and queso fresco. Serve hot.
- Crema, Tajín and queso fresco are available in supermarkets and Mexican groceries. If you can’t find crema, you can mix sour cream with milk until it’s thin enough to drizzle. You can swap queso fresco for another fresh cheese, such as a mild feta cheese.
Private Notes
Comments
Don't use a mix, cornbread is easy and you only need the dry ingredients: 1 1/2 cup yellow cornmeal 1/2 cup flour, corn flour or masa harina (tasty and gluten free) 1 tsp. baking soda 2 tsp baking powder Pinch of salt You can skip the salt if using canned corn instead of fresh.
This recipe is a 'jalapeno-ized' classic Midwestern corn pudding, but it misses the spirit of elotes or esquites. It needs roasted corn - not canned corn - for a bit of smokiness. It needs cotija cheese, Tajin Classico Seasoning (chili powder + lime + sea salt) & garlic powder mixed with the corn - not just a garnish on top please. The "sauce" is made of mayonnaise and crema or sour cream/yogurt. Sugar isn't needed. You can sub poblano peppers for jalapenos.
If you prefer not to use canned creamed corn, here's my creamed corn hack for my Thanksgiving Corn Casserole. 2 cups Corn (preferably fresh but frozen is fine) 1 cup Milk (I usually use 1% or 2%, haven't tried Almond or Oat) 1 Tablespoon Honey 1 Teaspoon Kosher Salt (or more to taste) 1 Teaspoon Ground Black Pepepr (or more to taste) Add milk, 1 cup corn, honey, salt & pepper in blender & blend for 1 minute. Pour into bowl & add remaining 1 cup of corn kernals. It's a tiny bit more than a can
Made this for family Christmas dinner and got rave reviews. I discarded the jalapeño seeds after roasting. I made a cream of sour cream thinned with whole milk and added tajin directly to that. I drizzled that on top, then sprinkled more tajin and crumbled cotija on top. Absolute hit!
Fantastic replacement for standard corn pudding, with ham and Christmas dinner. Family loved it. Left out the jalapenos and toppings, will try them all out next time.
This recipe will now be a part of my "repeated recipes". It's a huge crowd pleaser. Changes I made: Only 1 tablespoon of sugar and I halved the jalapenos for my specific audience of low tolerance for spicy food eaters.