Off-Broadway Pudding is a vibrant and textured dish that blends traditional elements with a playful twist, making it an intriguing choice for those looking to explore new flavors in comfort food. This dish incorporates a rich mixture of sweet and savory components, featuring both creamed and whole kernel corn, which lay a hearty foundation.

The unique addition of jalapeños introduces a subtle heat that perfectly complements the sweetness of the corn. The base is further enriched with cornbread mix, adding a delightful crumbly texture to the pudding. Essential dairy elements like sour cream and butter meld together to create a creamy consistency, while a hint of sugar balances the flavors.

Optional toppings such as créma, Tajín, and queso fresco can be added to enhance the dish with creamy, spicy, and salty notes, respectively. This pudding is typically baked until golden-brown and is served warm, making it an excellent comfort dish for any gathering or a cozy night in.

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  • For the pudding:
  • 1 large or 2 medium jalapeños
  • 1 (8.5-ounce) box cornbread or corn muffin mix
  • 1 (14.75-ounce) can creamed corn
  • 1 (14.75-15-ounce) can whole kernel corn, rinsed and drained
  • 1/2 cup salted butter, melted and cooled
  • 2 tablespoons granulated sugar
  • 2 large eggs, beaten
  • 1 cup sour cream
  • 1/4 cup milk
  • Optional, for serving:
  • créma, to taste
  • Tajín, to taste
  • queso fresco, to taste, crumbled
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Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat an 8-inch square baking or casserole dish with nonstick cooking spray.

Step 3 -On a baking sheet, add the jalapeño and roast until slightly tender, about 20 minutes.

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Step 4 -Allow the jalapeño to cool until safe to handle.

Step 5 -Cut off the stem and optionally discard the seeds and veins from the jalapeño.

Step 6 -Dice the jalapeño.

Step 7 -In a large bowl, add the cornbread mix, the creamed corn, the corn kernels, the butter, the sugar, the eggs, the sour cream, the milk, and the diced jalapeños and mix until combined. Be careful not to overmix it.

Step 8 -Pour the batter into the prepared baking dish.

Step 9 -Bake until golden-brown and gently set in the center, about 55 minutes-1 hour 5 minutes.

Step 10 -In a small bowl, add the créma and the Tajín and whisk to combine.

Step 11 -Serve hot, drizzled with the Tajín-créma and sprinkled with the queso fresco.

Frequently Asked Questions about Off-Broadway Pudding

1. What is Off-Broadway Pudding? Off-Broadway Pudding is a baked dish that combines elements of traditional cornbread with the creamy texture of pudding, infused with jalapeños for a mild spicy kick. It’s a delightful mix of sweet and savory flavors, enhanced by optional toppings like créma, Tajín, and queso fresco.

2. Can I make Off-Broadway Pudding without jalapeños? Yes, you can omit jalapeños if you prefer a milder flavor. The pudding will still be delicious with the rich flavors of corn and cornbread.

3. What can I use instead of cornbread mix? If cornbread mix is unavailable, you can substitute it with a homemade blend of flour, cornmeal, baking powder, and salt. Adjust the quantities to match the consistency and flavor of a pre-made mix.

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4. Is there a vegan version of this recipe? To make a vegan version, replace the eggs with flax eggs, use vegan butter, and opt for a plant-based sour cream alternative. Ensure that the cornbread mix is vegan-friendly.

5. How do I store leftovers? Leftover Off-Broadway Pudding can be stored in the refrigerator, covered, for up to 3-4 days. Reheat in the oven or microwave until thoroughly warmed.

6. Can I freeze Off-Broadway Pudding? Yes, this pudding can be frozen. Wrap it tightly in plastic wrap and aluminum foil, or store in an airtight container. It can be kept frozen for up to 3 months. Thaw in the refrigerator overnight and reheat as needed.