Ultimate Corn Pudding
User Reviews
5
Ultimate Corn Pudding
Description
This corn pudding combines diced thick-cut bacon cooked until crisp with softened onions for a flavorful base. The dry ingredients include cornmeal, masa harina, mesquite powder, sugar, baking powder, and salt, which are mixed then combined with milk, sour cream, eggs, and the bacon and onion mixture. Fresh or thawed corn kernels and optional jalapenos are folded in last. The batter is poured into a greased cast iron skillet and baked until set with a golden brown crust.
The combination of cornmeal and masa harina provides a dense yet tender texture that holds together well but remains moist due to the dairy and eggs. Mesquite powder adds a subtle smoky flavor enhancing the bacon’s savory notes. Optional jalapenos introduce a mild heat, balancing the sweetness from the corn and sugar. Baking in cast iron aids in even cooking and creates a lightly crisp edge around the pudding.
This dish can serve as a hearty side for barbecue or comfort food meals, offering a blend of smoky, sweet, and mildly spicy flavors. It is best served warm and can be scooped onto plates as a side or enjoyed on its own for a filling accompaniment.
Ingredients
- 4 lices Bacon diced, thick-cut
- 1 onion finely chopped, medium
- 2 tablespoons butter
- 1/4 cup cornmeal stone-ground
- 1/4 cup masa harina
- 2 tablespoons mesquite powder
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups milk whole
- 1/3 cup sour cream
- 2 egg large
- 3 cups corn about 6 ears or 16 ounces frozen corn, thawed and drained, freshly shucked
- 2 tablespoons jalapeno pepper drained (optional, canned, sliced or diced
Instructions
- Preheat the oven to 350 degrees F.Fry the bacon in a 10-inch cast iron skillet until done. Add the onions and cook until soft and translucent, 5-7 minutes. Remove from skillet and set aside. Melt the butter in the skillet to coat the bottom and sides.Combine the dry ingredients in a bowl. Add all remaining ingredients except for the corn and stir to combine. Stir in the corn, jalapenos (if using), and onion mixture.
- Pour the mixture into the greased skillet. Bake for 45-50 minutes or until the center is slightly firm to the touch and the corn pudding is golden brown. Let cool for 5 minutes and then serve by scooping out with a spoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 737mg | 31% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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