Cheesy Corn Pudding

Much like cornbread, recipes for corn pudding range from sweet to savory in the South. Not quite as firm as cornbread but not as soft as pudding, this version is slightly sweet from the corn and sugar but balanced thanks to cheddar cheese and a touch of jalapeño. Placing the cast-iron pan in the oven while it preheats means the batter gets a jump start when it hits the hot skillet. This helps the corn pudding get crisp edges more like traditional cornbread, while the center of the corn pudding is almost soufflélike. Using peak summer corn will make this sweeter, so feel free to pull back on the sugar a little if your corn is freshly shucked. 

What’s the difference between corn pudding and spoon bread?

Corn pudding is made from corn kernels (either fresh, canned, or frozen), eggs, milk or cream, and cornmeal, along with other flavorings such as cheese or scallions. Corn pudding isn’t as firm as cornbread and, therefore, is scoopable with a spoon, meaning it is technically a spoon bread. Spoon bread doesn’t have to be made from corn, though — so corn pudding is a spoon bread, but spoon bread doesn’t have to be corn pudding. 

Notes from the Food & Wine Test Kitchen

If you’re short on time, Jiffy Corn Muffin Mix can be substituted for the flour, cornmeal, sugar, baking powder, and salt. If you like the flavor of honey, you can use it as a substitute for the granulated sugar.

Make ahead

Cool the corn pudding completely to room temperature before storing. Place in an airtight container and store in the fridge for three days or freeze for up to three months.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.