Corn Pudding: The Savory Edition

Thanksgiving Sides Ep. 2

Meet the saltier, spicier, cheesier cousin of my classic corn pudding. Same cozy, custardy base… just dressed up with jalapeños, pepper jack, and crispy bacon. If the original quietly steals the table, this one walks right up and takes center stage.

It’s rich, buttery, and wildly easy to make (truly, the hardest part is cooking the bacon). It looks simple, but then hits you with that perfect sweet-meets-savory bite. Every spoonful has a little heat, a little smoke, and that creamy corn pudding texture everyone falls in love with.

You can keep it mellow or crank up the spice with a dash of cayenne, use fresh or pickled jalapeños, switch up the cheese, or leave out the bacon entirely. It’s flexible, delicious, and dangerously addictive.

Tip: Make two. You’ll wish you did.

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Notes

• You can mix everything together the day before to save time. Just pour the batter into your greased baking dish, cover it tightly with plastic wrap, and refrigerate overnight. The next day, take it out about 30–45 minutes before baking to let it come to room temp so it bakes evenly.

• You can load it up with all the savory add-ins — green chiles, scallions, fresh or pickled jalapeños (or both), bacon, shredded cheese — or keep it simple with just one or two.

• It pairs perfectly with everything from roast turkey and ham to barbecue and chili, and it’s just as good warm, room temp, or reheated the next day.

• Reheating tip: Warm leftovers at 300°F for 10–15 minutes. It brings the custardy texture right back without drying it out.

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Tips to Take It From Good to Great

• Char Your Jalapeños: Give the jalapeños a quick char in a hot skillet before chopping. It adds a deeper, smoky flavor that works beautifully in the savory version.

• Mix Your Cheeses: Pepper jack is perfect, but adding a little sharp cheddar or Monterey Jack gives you a creamier melt and a fuller flavor.

• Crispy Bacon Matters: Cook the bacon until it is truly crisp, then fold 3/4 into the batter and save the rest for the top. You get both flavor and texture in every bite.

• Green Chiles for Depth: A small can of mild green chiles adds extra savoriness without overpowering the dish. It rounds everything out.

• Cayenne Kick: If you like a little heat, add a pinch of cayenne to the batter. It lifts the whole flavor profile without making it too spicy.

• Extra Cheese on Top: Sprinkle extra cheese on top before baking. It melts into a golden, bubbly layer that makes the savory version feel extra special.

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Savory Corn Pudding with Jalapeño, Pepper Jack, and Bacon

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 75–90 minutes

You can find the printable version here

Ingredients

Base:

• 1 box Jiffy Corn Muffin Mix (8.5 oz)

• 1 stick (½ cup / 4 oz) unsalted butter, melted

• 2 large eggs, beaten

• 1 can (15 oz) whole kernel corn, drained

• 1 can (15 oz) cream-style sweet corn

• 1 cup full-fat sour cream (or full-fat Greek yogurt)

• 1–2 tbsp hot honey

• Pinch of salt and black pepper, to taste (about 1/2 tsp each)

Savory Add-Ins:

• 1 lb bacon, cooked until crisp and crumbled (reserve some for topping)

• 2 fresh jalapeños, seeded and finely diced

• 1 can mild green chiles (4 oz)

• 1½ to 2 cups shredded pepper jack cheese (reserve some for topping)

Finishing:

• Hot honey

• Flakey salt

• Extra bacon

• Chopped chives for garnish

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Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.

2. In a large bowl, whisk together the eggs, sour cream, melted butter, and 1–2 tbsp hot honey until smooth.

3. Whisk in both the whole corn and the cream-style corn until evenly combined.

4. Stir in the crumbled bacon (save a little for topping), diced jalapeños, green chiles, and shredded pepper jack. Season with salt and black pepper.

5. Gently fold in the corn muffin mix just until incorporated.

6. Pour the mixture into the greased dish. Top with a light handful of extra pepper jack and a few slices of fresh jalapeño if you want it to look pretty.

7. Bake for 60 to 70 minutes, covering loosely with foil halfway through to prevent burning. The cheese makes it a little harder to tell when it’s done, but you’re looking for:

   • a lightly golden top

   • edges set

   • a slight wobble in the center (custardy, not loose)
     Note: Every oven is different, so start checking around the 60-minute mark.

8. Sprinkle with flakey salt and let it rest for 10 to 15 minutes so it sets into that perfect custardy texture.

9. Finish with chives, a little hot honey, and extra bacon. Serve warm and enjoy.

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I’m taking requests! Let me know what other sides you want to see in this series :)