Ultimate Corn Pudding
This post may contain affiliate links. See my disclosure policy.
This Ultimate Corn Pudding recipe incorporates all the things you love with the addition of three “secret” ingredients to it a flavor boost that will make your taste buds sing! Perfect for your backyard BBQ, potluck, tailgate party, or family dinner!
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.
Best Corn Pudding “Secret” Ingredients
Besides the bacon, which does wonders for most any dish, there are two ingredients in this corn pudding that really work some flavor magic: masa harina and mesquite powder. 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.
What is Mesquite Powder?
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. I haven’t found it in local grocery stores but you can buy it online. 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 :) Both of our kids enjoyed this and paired with a salad made for some great comfort family eating.
What to Serve with Corn Pudding
Corn pudding is a delicious side dish that pairs well with a variety of main courses. Here just are just a few ideas:
- Fried or Roasted Chicken
- Grilled Steak
- Barbecue Ribs
- Roasted Turkey: Yep, this makes a terrific side dish for your Thanksgiving turkey!
- Grilled Salmon or Shrimp
- Vegetarian Option: This corn pudding can be enjoyed as a main vegetarian dish as well (use vegetarian bacon). Pair it with some stir-fried, steamed, or roasted veggies and a salad.
- Southern-style Dishes: Corn pudding is a classic southern dish so it naturally complements other southern-inspired dishes like collard greens, hoppin’ john, and black-eyed peas.
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.
In a mixing bowl combine all the dry ingredients.
Add the remaining ingredients except for the corn and stir to combine.
Stir in the corn and the onion/bacon mixture.
Melt the butter in the skillet to coat the bottom and sides.
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.
Let it sit for 5 minutes and then serve by scooping it out with a spoon.
Serve it with your choice of main dishes (see above for some recommendations) along with some stir-fried, steamed, or grilled veggies and a leafy green salad.
Enjoy!
For more delicious Southern recipes be sure to try my:
- Shrimp and Grits
- Buttermilk Biscuits
- Smothered Chicken
- Jambalaya
- Fried Okra
- Pickled Okra
- Fried Green Tomatoes
- Pimento Cheese
- Boiled Peanuts
- Grillades and Grits
- Andouille and Greens with Cheese Grits
- Cajun Catfish and Chips
- Chicken Fried Steak Burgers
- Sweet Potato Pie
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Ultimate Corn Pudding
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
Originally published on The Daring Gourmet on May 11, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Can I make it without the bacon? I have some vegetarians in our family.
Hi Joanne, yes it can; no other alterations are necessary, simply omit it.
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.
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! :)
Looks delicious! It says side dish, so what would you serve this with?
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.
Terrasoul is currently sold out of the mesquite powder. Is there a sub you would recommend?
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.
i’m kvelling over this recipe, but it absolutely DEMANDS either jalapenos or serranos (unseeded, of course)!
Then that demand MUST be met, Hollis – do it!! :)
Could I double or triple this recipe?
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.
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.
Thanks so much for your kind words, Laurie, we’re so glad to have you on board! :)
Oh yum! My family would love this!
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.
I’m so glad you told me about it, Susan! :) I can only imagine how wonderful your homemade mesquite flour tastes!
Comfort to the max!!! Where’s my spoon? I love the masa and mesquite combo!
Oh man I love the look of this corn pudding. I really need this in my life ASAP!
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!