Thanksgiving is an all-out-test-your-limits type of holiday for me. Every year, as I start my sprint to curate a tailored menu, the question that comes to mind is what theme do I want? What story am I trying to tell? Some years, served on the table are dishes of bright colors, acidic elements, and herby vibrancy, other years its elegance, elevated, but not too frilly. Then, of course, you have the strictly puritan, I want homey, easy, comfort food that will multiply the waistline— stick to what the people grew up with. I love a theme, but while you’ll find the style and design of my food may change, the core elements are the foundation which we can become creative: a large protein (of late, it’s always a ham; turkey is overrated), dinner rolls, vegetables, salad, and mac n’ cheese. Of these elements, the vegetables, salad, and mac n’ cheese can differ widely year over year, but you’ll still recognize them as staples to find on the table. Then of course, you’ll find two dishes that can never change, no matter the menu, theme, or circumstance: mashed potatoes and my jalapeño cheddar corn pudding. While mashed potatoes are classic to an American Thanksgiving for centuries (don’t fact check me on that), my jalapeño cheddar corn pudding, is a recent addition to my table starting in 2019, and I’ve made it year over year at no one’s specific request, but it’s always the first to empty when served, and most likely to be taken away as leftovers if any remain. God forbid the day comes, I fear there’ll be mayhem and havoc if i choose not to include it.
Where I discovered this recipe is funny enough via a Facebook posting. The recipe was for a Jiffy corn pudding recipe that the poster said their family had used for many years. I saw an opportunity to add sharp cheddar cheese and jalapeños, which many would find a natural pairing for corn and, frankly, an obvious addition.
Sometimes you need a no fuss, one bowl recipe to give you a peace of mind during the chaos that is Thanksgiving day cooking. This is so easy, meditative almost; have a friend take care of it and I almost guarantee there’s no messing up— aside from leaving in the veins of the jalapeños and unintentionally upping the spice level to a medium hot. I like to keep it mild for my unadventurous guest eaters.
Ingredients
2 boxes Jiffy cornbread mix
1 cup unsalted butter, melted
2 cups sour cream
2 cans creamed corn
2 cans corn kernels
4 cups shredded sharp cheddar cheese (set aside 1 cup for sprinkling on top)
1 cup diced jalapeños (veins and seeds removed)
1/2 cup sliced jalapeño rings (for garnish)
Instructions
Preheat oven to 350ºF and grease a 9×13 baking pan with butter or oil.
Mix all ingredients together, but save 1 cup of cheddar cheese and 1/2 cup jalapeño rings for garnish.
Pour batter into the greased baking dish. Sprinkle remaining cheddar on top and sliced jalapeños on top of that.
Bake at 350ºF for 1 hour, upwards of 1 hour 15 minutes. Check with a toothpick inserted into the center, no crumbs should stick.
Serve immediately.
