Spicy Corn Pudding

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

Cutting Corn into a Bundt Pan


  • 4 oz Unsalted Butter
  • 2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
  • 1/4 cup Shallot – chopped
  • 1 Jalapeno Pepper – seeded and diced
  • 3 Large Eggs
  • 1/2 cup Milk
  • 1/2 cup Half-and-Half
  • 1/4 cup Yellow Cornmeal
  • 1/2 cup Ricotta Cheese
  • 1 1/2 tbsp Fresh Basil – chopped
  • 2 tsp Salt
  • Black Pepper to taste
  • 1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
  • 1 tbsp Sugar – *Optional if your corn isn’t sweet
Fresh Out of the Oven


Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.

Sauté the Corn, Shallot, and Jalapeno Pepper
Corn Pudding Batter
Corn Pudding with Tequila Lime Chicken

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