This Ultimate Corn Pudding recipe incorporates three “secret” ingredients giving it a major flavor boost that will make your taste buds sing!
Who doesn’t enjoy a good corn pudding? Â 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. Â A good corn pudding needs to be moist but not soggy, tender but not mushy. Â And of course it needs to be flavorful.
This corn pudding recipe meets all the requirements. Â Its full name would be Ultimate Skillet Corn Pudding with Masa, Mesquite and Bacon. Â And normally for an “ultimate” version of something savory like this I would add some cheese. Â 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.
I first heard about mesquite powder from one of our readers, Susan, several years ago. Â 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. Â I was really intrigued and naturally had to look into it. Â 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. Â Much of the mesquite powder on the market comes from Peru. Â 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. Â 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.
Ready to make some ultimate skillet corn pudding?
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. Â 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.
Enjoy!
PIN ME!
For more delicious Southern fare be sure to try our:
- Sausage Gravy
- Best Ever Buttermilk Biscuits
- Smothered Chicken
- Jambalaya
- Grillades and Grits
- Andouille and Greens with Cheese Grits
- Cajun Catfish and Chips
- Chicken Fried Steak Burgers
- Sweet Potato Pie
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
Ellen says
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.
Kimberly @ The Daring Gourmet says
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! :)
Kathryn Cuming says
Looks delicious! It says side dish, so what would you serve this with?
Kimberly @ The Daring Gourmet says
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.
Tara Kramer says
Terrasoul is currently sold out of the mesquite powder. Is there a sub you would recommend?
Kimberly @ The Daring Gourmet says
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.
Hollis E. Ramsey says
i’m kvelling over this recipe, but it absolutely DEMANDS either jalapenos or serranos (unseeded, of course)!
Kimberly @ The Daring Gourmet says
Then that demand MUST be met, Hollis – do it!! :)
Katy says
Could I double or triple this recipe?
Kimberly @ The Daring Gourmet says
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.
Laurie phillips says
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.
Kimberly @ The Daring Gourmet says
Thanks so much for your kind words, Laurie, we’re so glad to have you on board! :)
Jessica - The Novice Chef says
Oh yum! My family would love this!
Susan says
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.
Kimberly @ The Daring Gourmet says
I’m so glad you told me about it, Susan! :) I can only imagine how wonderful your homemade mesquite flour tastes!
Kelly @ Nosh and Nourish says
Comfort to the max!!! Where’s my spoon? I love the masa and mesquite combo!
Nutmeg Nanny says
Oh man I love the look of this corn pudding. I really need this in my life ASAP!
Sarah Walker Caron (Sarah's Cucina Bella) says
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!