Side Pannel
Ultimate Skillet Corn Pudding
Ultimate Skillet Corn Pudding
- Recipe Submitted by maryjosh on 01/05/2017
Ingredients List
- 4 slices thick-cut bacon, diced
- 1 medium onion, finely chopped
- 2 tablespoons butter
- ¼ cup stone-ground cornmeal
- ¼ cup masa harina
- 2 tablespoons mesquite powder
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1¼ teaspoons salt
- 1½ cups whole milk
- ⅓ cup sour cream
- 2 large eggs
- 3 cups freshly shucked corn (about 6 ears) or 16 ounces frozen corn, thawed and drained
Directions
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 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.
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 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.
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