Slow Cooker Jalapeno Cheddar Corn Pudding Tips, FAQ & printable recipe

Tips for success

For a more pronounced corn flavor, use fire-roasted whole kernel corn. The smoky notes pair beautifully with the cheddar and jalapenos. If you like a bit of crunch, sprinkle a handful of crushed tortilla chips on top during the last 30 minutes of cooking.

To make this dish ahead, prepare the batter and store it in the refrigerator overnight. In the morning, pour it into the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if the batter is cold. The pudding also freezes well; see the freezing instructions below.

Variations

• Bacon Cheddar Corn Pudding: Stir in 1/2 cup of cooked, crumbled bacon along with the cheese. The smoky, salty flavor of bacon complements the sweet corn and sharp cheddar. Reduce the salt in the recipe if using bacon.
• Green Chile Corn Pudding: Replace the jalapenos with 1 can (4 oz) of diced green chiles. The mild, earthy heat of green chiles adds a Southwestern twist. You can also add a pinch of cumin for extra depth.
• Herbed Corn Pudding: Add 2 tablespoons of chopped fresh chives, parsley, or thyme to the batter. Fresh herbs brighten the flavor and add a touch of green. Use a combination of herbs for a more complex taste.
• Spicy Pepper Jack Corn Pudding: Use pepper jack cheese instead of cheddar for a spicier, meltier texture. You can also add a tablespoon of pickled jalapeno brine to the wet ingredients for an extra kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second intervals, stirring between, or in a 350°F oven covered with foil for 15-20 minutes.

Store leftover corn pudding in an airtight container in the refrigerator for up to 4 days. The pudding will firm up when chilled but will soften again when reheated.

To reheat, place individual portions in the microwave for 1-2 minutes, or cover and warm in a 350°F oven for 15 minutes. Stir gently before serving to redistribute the moisture.

You can assemble the entire batter up to 24 hours in advance. Keep it covered in the refrigerator, then pour it into the slow cooker and cook as directed.

If the batter is cold, add 30 minutes to the cooking time. The cooked pudding can also be made a day ahead and reheated in the slow cooker on low for 1-2 hours, or in the oven.

Serving ideas

This corn pudding is a versatile side dish that pairs well with roasted meats, grilled chicken, or barbecue. It also works as a vegetarian main course when served with a green salad.

For holiday dinners, it's a welcome alternative to traditional stuffing or mashed potatoes. Serve it straight from the slow cooker for a casual gathering, or scoop it into a serving dish for a more formal presentation.

Garnish with extra chopped jalapenos, a sprinkle of smoked paprika, or a few fresh cilantro leaves for a pop of color.

A dollop of sour cream adds a cool contrast to the warm, spicy pudding. If you have leftovers, they make a delicious breakfast when topped with a fried egg or served alongside bacon.

Frequently asked questions

Recipe card

Slow Cooker Jalapeno Cheddar Corn Pudding

Prep 10 minCook 3 hTotal 3 h 10 minServes 8

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) cream-style corn
• 2 cups shredded sharp cheddar cheese
• 2 tbsp pickled jalapeno slices, chopped
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs

Instructions

1. In a large mixing bowl, stir together the drained whole kernel corn and cream-style corn. Make sure they are well combined, with no large clumps. This forms the sweet, juicy base of the pudding.
2. Sprinkle the shredded cheddar cheese and chopped jalapenos over the corn mixture. Stir gently to distribute the cheese and jalapenos throughout, reserving a small handful of cheese for the top if desired.
3. Evenly sprinkle the corn muffin mix over the corn and cheese mixture. Stir until the dry mix is fully incorporated and no dry pockets remain. The mixture will be thick and slightly pasty.
4. In a separate small bowl, whisk together the sour cream, melted butter, and eggs until smooth and fully combined. The mixture should be pale yellow and slightly thickened.
5. Pour the sour cream mixture over the corn and muffin mix. Stir gently until everything is just combined. Do not overmix; a few small lumps are fine.
6. Pour the batter into a lightly greased 6-quart slow cooker insert. Smooth the top with a spatula so it cooks evenly. If you reserved cheese, sprinkle it over the top now.
7. Cover the slow cooker and cook on low for 3 hours. Do not lift the lid during the first 2 hours to allow the pudding to set properly. After 3 hours, check the center; it should be set but still slightly moist on top.
8. Insert a knife or toothpick into the center of the pudding. It should come out clean or with a few moist crumbs. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.
9. Turn off the slow cooker and let the corn pudding stand, uncovered, for 10 minutes. This allows it to set further and makes scooping easier. The pudding will be very hot, so handle with care.
10. Using a large spoon, scoop the warm corn pudding onto serving plates or a platter. Serve immediately while warm and creamy. Garnish with extra chopped jalapenos or a sprinkle of cheddar if desired.
11. Refrigerate any leftovers in an airtight container within 2 hours of cooking. The pudding will keep for up to 4 days. Reheat individual portions in the microwave or in a low oven.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

32 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.