Street Corn Pudding Recipe (2024)

Don't use a mix, cornbread is easy and you only need the dry ingredients:1 1/2 cup yellow cornmeal1/2 cup flour, corn flour or masa harina (tasty and gluten free)1 tsp. baking soda2 tsp baking powderPinch of saltYou can skip the salt if using canned corn instead of fresh.

This recipe is a 'jalapeno-ized' classic Midwestern corn pudding, but it misses the spirit of elotes or esquites.It needs roasted corn - not canned corn - for a bit of smokiness. It needs cotija cheese, Tajin Classico Seasoning (chili powder + lime + sea salt) & garlic powder mixed with the corn - not just a garnish on top please. The "sauce" is made of mayonnaise and crema or sour cream/yogurt. Sugar isn't needed. You can sub poblano peppers for jalapenos.

If you prefer not to use canned creamed corn, here's my creamed corn hack for my Thanksgiving Corn Casserole.2 cups Corn (preferably fresh but frozen is fine)1 cup Milk (I usually use 1% or 2%, haven't tried Almond or Oat)1 Tablespoon Honey1 Teaspoon Kosher Salt (or more to taste)1 Teaspoon Ground Black Pepepr (or more to taste)Add milk, 1 cup corn, honey, salt & pepper in blender & blend for 1 minute. Pour into bowl & add remaining 1 cup of corn kernals. It's a tiny bit more than a can

Oh my goodness this is my mother-in-laws recipe for Thanksgiving corn pudding from the 60s. Minus the jalapeño and sugar. Jiffy muffin mix is sweet enough. My favorite holiday side dish.

Made it last night and it was fabulous! I only added 1 tablespoon of sugar and used fresh corn

Delicious, unusual and a big hit with guests. Used fresh corn and gluten free cornbread mix. Next time I'll try halving the sugar because it was quite sweet. Good to serve with a tart, crunchy salad because it's really rich.

Basically, corn muffin mix is the dry ingredients for cornbread: yellow cornmeal, flour, sugar, baking powder, baking soda and salt. King Arthur website has a cornbread recipe that would work.

Would love a variation on this recipe which substitutes whole ingredients for the creamed corn and corn bread mix. I suspect that frozen corn, butter, milk, flour, sugar would do it? As I suspect that a lot of NYT cooks are more likely to have the whole ingredients around, and it eliminates the chemicals in the processed foods.

Be aware that Jiffy cornbread mix contains lard, so if you need an alternative there are easy homemade substitutes accessible via an internet search. Or other brands such as Bob’s, TJ, Krusteaz, and so on.

This is also great and more nutritious if you add 1 cup of peeled grated yam and leave out the sugar. I love the addition of the jalapeno.

If it is going to taste like elotes, it needs cilantro added either to the mix, or as part of the topping.

Thank you to the readers who gave a homemade equivalent for cornbread mix, which is not available (at least I’ve never seen it) where I live.

This is the classic Jiffy jalapeño cornbread recipe - well known to any Michigander! That said, it’s really good.

Terrific side dish but perhaps leave out the sugar. I wasn’t sure if it was a side or dessert. But I’ll make it again.

Each Thanksgiving for decades, I've used a recipe exactly like this -- except for the jalapenos and sugar! Found it in a church recipe book from a town in Eastern Ohio. It's a huge hit with family and friends -- delicious and rich. Love the idea of adding jalapenos!

I skipped the added sugar since it seemed like it would be sweet enough without and I accidentally skipped the eggs which I realized after it had already been in the oven for a half hour when I saw them sitting on the counter. It still came out pretty good, although probably a little more liquid-y than it would’ve been otherwise. Very tasty! I just quickly roasted my jalapeños over the gas burner vs in the oven to save time. I will definitely make this again (properly with eggs next time.)

1/4 cup oil3 deseeded jalapeños 2 cups corn 1.5 cups milk1.5 cups cornmeal0.5 cup masa harina 2 tsp baking powder1 tsp baking soda2 eggs1 cup yogurt

Probably will try using trader Joe's chili lime mix instead of tajin.

It doesn’t need the 2 tlbs sugar

Big hit at Thanksgiving! I like to follow a recipe to a T the first time around, but next time I might experiment with less or no sugar, Greek yogurt in place of sour cream & 2% milk to make it a bit healthier. I found vegetarian Jiffy corn muffin mix (I don't eat pork products), but I might try doing the bread part from scratch. Also, b/c there were kids at the meal, I removed the seeds from the jalapeno. Might go for the hot adult version next time! All in all, I'm thankful for a great recipe!

Easy to make ahead. Reheats easily. I will add more jalapeno next time. I froze some leftover from a triple batch...great the second time, too.

I skipped the jalapeños and approximated the toppings (used thinned sour cream, chili lime seasoning, and queso fresco.) FANTASTIC! It works as is or without the toppings, based on whether you want to add spiciness. The texture is awesome, Definitely best freshly baked and warm, but the leftovers were pretty good after 30 seconds in the microwave. I plan to serve this at Sidesgiving.

Substitutions:Small (4 oz) can Goya Fire Roasted Diced Green Chilis instead of jalapenos, since I didn't know the heat tolerance of my fellow diners. Used about half the can but it could take the whole thingVegetarian Jiffy Corn Muffin Mix--made without lardCouldn't find Tajin, used Badia brand Chile & Lime seasoning from my neighborhood Mexican groceryUsed the milk + sour cream substitution for crema in the TipsSkipped the queso on top--seemed plenty rich--but I'm sure it would be good

Don’t add any extra sugar period- especially if using cornbread mix, as it already contains a little. Texas and Mississippi roots here and anything to do with cornbread is savory, not sweet. That said, this is delicious- just leave out the sugar, add some Tajin seasoning in the mixture itself, extra jalapeños and it you can’t go wrong.

Roasted the jalapenos in a pellet grill smoker. Then mixed the ingredients and baked on the pellet grill smoker at 250 for approximately 2 hours. Turned out delicious!

This recipe was perfect. We were at the beach, having steak and shrimp, excellent side. Also, excellent late night snack and good cold on the beach for lunch. I can see it working well at Thanksgiving as well.

Skipped the sugar because I was using Jiffy mix, roasted the corn with the jalapenos, added scallions, and added some Tajin, some smoked paprika for more smoky flavor, and cumin to the batter. Topped with queso fresco, mexican crema, and Tajin as directed, with some more scallions, chopped cilantro, and a squeeze of lime. Served with NYT’s Tajin Grilled Chicken.

I loved this. Added 1/2 T of Trader Joe’s mushroom Umami and 1/4 cup of fresh chopped scallions, green bits only, and topped with lime Crema and Feta bc I had no queso fresco. Mine was nice and set on top and Pudding consistency down bottom. Served with fish tacos and I ended up only eating this.

Been making this for years minus the jalapenos and tajin. No need to rinse the plain can of corn. Just dump it in as is with rest of ingredients. I add chopped dill, or red pepper flakes to taste. Or, press a clove of garlic into bowl and mix.

Easy and very tasty. Just the right amount of heat without overkill. Served it with salmon and fresh melon for a wonderful summer dinner.