July 18, 2026
URL: https://www.birdseye.com/recipes/sides-appetizers/easy-jalapeno-cornbread-pudding-8447
- Prep time 15 minutes
- Total time 50 minutes
- Servings 12
Ingredients
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5 eggs
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1/2 cup unsalted butter, melted
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1-1/4 cups sour cream
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1 tablespoon baking powder
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1 teaspoon kosher salt
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1-1/2 cups all-purpose flour
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1 cup yellow cornmeal
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2 cups Birds Eye® Sweet Kernel Corn
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1 jalapeno pepper, seeded and diced
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PAM® Original No-Stick Cooking Spray
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1/2 cup unsalted butter, softened
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2 tablespoons molasses
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3 tablespoons green onions
Nutrition Information
350 calories, 31g carbs
Directions
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Step one
Preheat the oven to 350°F.
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Step two
In a large bowl whisk together the eggs, melted butter, sour cream, baking powder and Kosher salt.
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Step three
Next, mix in the flour and cornmeal and then fold in the corn kernels and diced jalapeño until combined.
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Step four
Spray the inside of a 10" cast iron skillet with cooking spray. Pour the batter into the cast iron skillet and bake at 350°F for 30 to 35 minutes or until it becomes firm in the center.
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Step five
While the corn bread is baking, add the softened butter and molasses to a medium size bowl and whisk together.
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Step six
Once the corn bread is done cooking, evenly spread the molasses butter over top and garnish with sliced green onions. Serve warm.