Skillet Corn Pudding

This Skillet Corn Pudding transforms sweet corn into a creamy, custard-like side dish that’s guaranteed to steal the spotlight at any meal. With crispy bacon and a hint of jalapeño heat, it’s the perfect blend of Southern charm and modern flavor.

What makes this recipe truly special is the combination of stone-ground cornmeal and masa harina, creating an incredibly rich texture that’s somehow both fluffy and dense. The cast iron skillet adds those perfectly crusty edges that everyone fights over.

Ingredients

For the Base:

• 4 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1/4 cup stone-ground cornmeal
• 1/4 cup masa harina
• 2 tablespoons mesquite powder

For the Binding:

• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups whole milk
• 1/3 cup sour cream
• 2 large eggs

For the Filling:

• 3 cups freshly shucked corn (about 6 ears or 16 ounces frozen corn, thawed and drained)
• 2 tablespoons canned sliced or diced jalapeño peppers, drained (optional)

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the middle for even heat distribution.
2. In a 10-inch cast iron skillet, fry bacon over medium heat until crispy (about 5-6 minutes). Listen for the sizzle to quiet down – that’s your cue it’s done. Transfer bacon to a paper towel-lined plate, leaving the fat in the pan.
3. Add diced onions to the bacon fat and cook until soft and translucent, 5-7 minutes. They should be glossy and slightly golden but not browned. Remove onion mixture and set aside.
4. Melt butter in the same skillet, swirling to coat bottom and sides. The butter should foam but not brown.
5. In a large bowl, whisk together cornmeal, masa harina, mesquite powder, sugar, baking powder, and salt until well combined.
6. In a separate bowl, whisk milk, sour cream, and eggs until smooth. The mixture should be completely lump-free.
7. Combine wet and dry ingredients, stirring just until incorporated. Don’t overmix – a few small lumps are okay.
8. Fold in corn, reserved bacon, onions, and jalapeños (if using). Pour into the buttered skillet.
9. Bake for 45-50 minutes. The pudding is done when the center feels slightly firm (like set custard) and the top is golden brown. A knife inserted 1 inch from the edge should come out clean.
10. Let rest for 5 minutes before serving. The pudding will continue to set during this time.

Smart Swaps

• Use turkey bacon for less fat (cook with 1 tablespoon olive oil to compensate for lost fat)
• Substitute coconut milk for whole milk for dairy-free version
• Replace masa harina with all cornmeal if unavailable (texture will be slightly different)

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (use 2 tablespoons)
• Use unsweetened almond milk (reduces carbs by 8g per serving)
• Reduce corn to 2 cups and add 1 cup diced bell peppers (saves 12g carbs per serving)
• Serve in 8 portions instead of 6 to reduce carb load per serving

Pro Tips

• Let ingredients come to room temperature for the smoothest texture
• Don’t skip the resting time – it’s crucial for proper setting
• Use fresh corn when in season for the sweetest flavor
• If using frozen corn, pat it very dry to prevent excess moisture