Ultimate Corn Pudding

Kimberly Killebrew

This corn pudding gets an incredible flavor boost with the addition of bacon, masa harina, and mesquite powder!

5 from 48 votes

Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine American, Southern

Servings

Calories 364 kcal

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)

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.

Keyword Corn Pudding

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