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Home » Food » Ultimate Corn Pudding

Ultimate Corn Pudding

April 9, 2021 by Kimberly Killebrew · 33 Comments

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This Ultimate Corn Pudding recipe incorporates three “secret” ingredients giving it a major flavor boost that will make your taste buds sing!

corn pudding recipe best skillet old fashioned classic bacon

Who doesn’t enjoy a good corn pudding?  As American as apple pie, corn pudding goes back many generations as classic down-home comfort food.

I’m a little picky when it comes to corn pudding, especially where texture is concerned.  A good corn pudding needs to be moist but not soggy, tender but not mushy.  And of course it needs to be flavorful.

This corn pudding recipe meets all the requirements.  Its full name would be Ultimate Skillet Corn Pudding with Masa, Mesquite and Bacon.  And normally for an “ultimate” version of something savory like this I would add some cheese.  But in this case I really didn’t feel the cheese would enhance the dish but would interfere with with the magic of the masa harina and mesquite powder.

Those two ingredients really do wonders here.  The masa harina enhances the corn flavor (because really, the corn flavor is the best part about corn pudding, right?) while the mesquite powder adds a flavor dimension that will simply knock your socks off!  In a matter of speaking.

corn pudding recipe best skillet old fashioned classic bacon

I first heard about mesquite powder from one of our readers, Susan, several years ago.  She told me how she makes her own mesquite powder from the pods that grow near her home and praised this curious substance for its amazing flavor.  I was really intrigued and naturally had to look into it.  The moment I tried some I was sold.

Mesquite powder (aka mesquite flour) comes from mesquite pods that allowed to fully ripen and are the gently dried at low temperatures and then milled into a fine powder.  Much of the mesquite powder on the market comes from Peru.  The brand I’ve been using, Terrasoul, is organic and raw, never having been heated above 118 degrees F.

Mesquite powder is great added to smoothies, raw desserts and energy bars and is a great source of vitamins and minerals, including calcium, fiber, protein and amino acids.  While we’re not capitalizing on its raw qualities in this cooked recipe, we’re using it for its amazing flavor.  And I’ll tell you, a little goes a long way!

The mesquite powder, masa harina and bacon all contribute a great flavor and aroma to this corn pudding.  Our corn-loving son (5 years old at the time I first made this) was drawn to the aroma, took a big whiff, and was left with a big silly grin :)

Skillet Corn Pudding Collage 1

Both of our kids enjoyed this and paired with a salad made for some great comfort family eating.

Ready to make some ultimate skillet corn pudding?

corn pudding recipe best skillet old fashioned classic bacon

Ultimate Corn Pudding Recipe

Let’s get started!

Fry the bacon in a 10-inch cast iron skillet until done.

Add the onions and cook until soft and translucent, 5-7 minutes.  Transfer to a bowl and set aside.

frying bacon and onions

In a mixing bowl combine all the dry ingredients.

Add the remaining ingredients except for the corn and stir to combine.

combining dry and wet ingredients in bowl

Stir in the corn and the onion/bacon mixture.

Melt the butter in the skillet to coat the bottom and sides.

combining ingredients in bowl and melting butter in skillet

Pour the mixture into the skillet.

Bake in an oven preheated to 350 degrees F for 45-50 minutes or until it’s slightly firm to the touch and nicely golden brown.

baking corn pudding

Let it sit for 5 minutes and then serve by scooping it out with a spoon.

Enjoy!

corn pudding recipe best skillet old fashioned classic bacon

corn pudding recipe best skillet old fashioned classic bacon

 

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corn pudding recipe best skillet old fashioned classic bacon

For more delicious Southern fare be sure to try our:

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  • Andouille and Greens with Cheese Grits
  • Cajun Catfish and Chips
  • Chicken Fried Steak Burgers
  • Sweet Potato Pie
corn pudding recipe best skillet old fashioned classic bacon

Ultimate Corn Pudding

Kimberly Killebrew
This corn pudding gets an incredible flavor boost with the addition of bacon, masa harina, and mesquite powder!
Print Recipe
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American, Southern
Servings 6
Calories 364 kcal

Ingredients
 
 

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

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

Calories: 364kcal | Carbohydrates: 36g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 737mg | Potassium: 463mg | Fiber: 3g | Sugar: 14g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg
Keyword Corn Pudding
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet on May 11, 2016

 

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33 Comments →

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33 Responses

  1. Ellen says

    May 2, 2021 at 11:47 pm

    Could I bake this in a glass/pyrex dish instead of an iron skillet? Also, could this be cut and served as pie wedges, instead of scooped. I usually only get corn pudding at PCC, but yours looks delicious. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 3, 2021 at 8:20 am

      Hi Ellen, yes you can but glass bakeware bakes faster and darker so you’ll need to keep an eye on it and reduce the cooking time. Happy cooking! :)

      Reply
  2. Kathryn Cuming says

    May 2, 2021 at 11:10 am

    Looks delicious! It says side dish, so what would you serve this with?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 2, 2021 at 9:14 pm

      Thanks, Kathryn! It pairs well with any meat – chicken, turkey, pork chops, steaks, ham, etc. But you can also serve it as a light main dish with a side salad or veggies.

      Reply
  3. Tara Kramer says

    May 2, 2021 at 10:39 am

    Terrasoul is currently sold out of the mesquite powder. Is there a sub you would recommend?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 2, 2021 at 9:11 pm

      Hi Tara, it looks like the Terrasoul brand is back in stock. But should it go out of stock again there are a few other brands on Amazon that I’m sure are of equal quality.

      Reply
  4. Hollis E. Ramsey says

    October 23, 2018 at 3:24 am

    i’m kvelling over this recipe, but it absolutely DEMANDS either jalapenos or serranos (unseeded, of course)!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 23, 2018 at 9:39 am

      Then that demand MUST be met, Hollis – do it!! :)

      Reply
  5. Katy says

    November 20, 2017 at 5:01 am

    Could I double or triple this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 20, 2017 at 11:16 am

      You sure can, Katy! If the dish you’re using is deeper (instead of wider) you’ll just need to increase the cooking time, so just keep an eye on it.

      Reply
  6. Laurie phillips says

    July 2, 2016 at 4:06 am

    Can’t wait to try this version.just love corn pudding !thanks so much for your website. Love your pics of remodeling your 100 year old homestead.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 2, 2016 at 9:50 am

      Thanks so much for your kind words, Laurie, we’re so glad to have you on board! :)

      Reply
  7. Jessica - The Novice Chef says

    June 2, 2016 at 6:42 pm

    Oh yum! My family would love this!

    Reply
  8. Susan says

    June 2, 2016 at 9:38 am

    Since I’m the one who introduced you to mesquite, I’ll definitely have to try this recipe! I can see where the mesquite would add an interesting flavor note to the corn pudding.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 2, 2016 at 10:07 am

      I’m so glad you told me about it, Susan! :) I can only imagine how wonderful your homemade mesquite flour tastes!

      Reply
  9. Kelly @ Nosh and Nourish says

    May 16, 2016 at 6:08 am

    Comfort to the max!!! Where’s my spoon? I love the masa and mesquite combo!

    Reply
  10. Nutmeg Nanny says

    May 14, 2016 at 8:57 pm

    Oh man I love the look of this corn pudding. I really need this in my life ASAP!

    Reply
  11. Sarah Walker Caron (Sarah's Cucina Bella) says

    May 14, 2016 at 4:22 am

    I just learned so much from this … I’ve never had corn pudding and didn’t know mesquite powder existed! Thanks for sharing about it. The pudding looks tasty too!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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