Jalapeño Corn Pudding
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory-sweet corn pudding baked in cast iron with jalapeños, Greek yogurt, and eggs creating a fluffy, spiced custard. The sweet-and-heat profile makes it an unusual but appealing side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 513mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.