Skillet Corn Pudding

This Skillet Corn Pudding transforms sweet corn into a creamy, custardy dream that’s part cornbread, part soufflé, and completely irresistible.

Bacon adds a smoky depth, while the combination of cornmeal and masa harina creates the perfect texture – tender and fluffy inside with crispy, golden edges that only a cast iron skillet can deliver. The optional jalapeños add just enough kick to keep things interesting without overwhelming the natural sweetness of the corn.

Ingredients

For the Base:

• 4 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 tablespoons butter

Dry Ingredients:

• 1/4 cup stone-ground cornmeal
• 1/4 cup masa harina
• 2 tablespoons mesquite powder
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt

Wet Ingredients:

• 1 1/2 cups whole milk
• 1/3 cup sour cream
• 2 large eggs
• 3 cups freshly shucked corn (about 6 ears or 16 ounces frozen corn, thawed and drained)
• 2 tablespoons canned jalapeño peppers, drained (optional)

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the middle for even heating.
2. In a 10-inch cast iron skillet, fry bacon over medium heat until crispy, about 8-10 minutes. Watch carefully to prevent burning – you want rendered fat for flavoring.
3. Add onions to the bacon fat and cook for 5-7 minutes until soft and translucent. The onions should be glossy and slightly golden, not browned. Remove bacon-onion mixture with a slotted spoon, leaving the fat behind.
4. Melt 2 tablespoons butter in the same skillet, swirling to coat bottom and sides. This prevents sticking and creates that signature crust.
5. In a large bowl, whisk together cornmeal, masa harina, mesquite powder, sugar, baking powder, and salt. Make sure there are no lumps – this ensures even texture.
6. Combine milk, sour cream, and eggs in a separate bowl, whisking until smooth. Pour wet ingredients into dry, stirring just until combined. Don’t overmix or the pudding will be tough.
7. Fold in corn, jalapeños (if using), and reserved bacon-onion mixture until evenly distributed.
8. Pour batter into the prepared skillet. Bake for 45-50 minutes, or until center is slightly firm and top is golden brown. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
9. Let cool for 5 minutes before serving. The pudding will be very hot and will set slightly as it cools.

Smart Swaps

• Replace 1/3 cup sour cream with Greek yogurt for extra protein
• Use turkey bacon instead of regular bacon to reduce fat
• Substitute fresh corn with frozen (no need to thaw) in winter months

Make It Diabetes-Friendly

• Reduce sugar to 1 tablespoon and add 1/4 teaspoon stevia (reduces carbs by 8g per serving)
• Use almond milk instead of whole milk (reduces carbs by 6g per serving)
• Portion into 1/2 cup servings instead of 3/4 cup to better manage blood sugar
• Serve alongside protein to slow glucose absorption

Pro Tips

• Don’t skip the masa harina – it’s key for authentic texture
• Let eggs and dairy come to room temperature for even cooking
• If corn is very sweet, reduce sugar by 1 tablespoon
• Check doneness at 40 minutes – oven temperatures vary