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Spicy Corn Pudding

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Spicy Corn Pudding
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Details

  • Cook TimeCook Time: 90 mins
  • ServingsServings: 12
  • Kick up the heat with this Spicy Corn Pudding that's sure to be a crowd-pleaser! A delightful blend of corn, jalapeños, and cheese baked to perfection, this dish will have everyone coming back for seconds.

Ingredients

  • Kroger® Unsalted Butter, for greasing
  • 1 15-ounce can of creamed corn
  • 1 15-ounce can of kernel corn, not drained
  • 1 8.5-ounce box of corn muffin mix
  • 1 8-ounce container of sour cream
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 10 tablespoons Kroger® Unsalted Butter, melted, divided
  • 1 tablespoon chopped jalapeño, seeded
  • 1 7-ounce can of chipotle peppers in adobo sauce
  • 1 teaspoon honey
  • 1 small jalapeño, sliced into thin rounds (optional)

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
  2. In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
  3. Pour the mixture into the prepared baking dish and smooth the top.
  4. Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
  5. Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
  6. Gently press the sliced jalapeños, if using, onto the surface of the pudding.
  7. Transfer the pudding to the oven and bake for 80–90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
  8. Serve warm.
  9. Enjoy!

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