Fluffy corn pudding with a soufflé-like consistency, laced with cheese and a little kick of roasted poblano heat.

skillet baked corn pudding with black beans

I recently received “The New Southwest – Classic Flavors with a Modern Twist” cookbook to review and instantly fell in love. It’s by Meagan Micozzi of Scarletta Bakes blog fame, and I knew I’d love it by the title alone. Southwest flavors rank up there with Italian and Middle Eastern for me.

In fact for my 50th birthday, we rented a house on the coast, invited a bunch of close friends, and cooked up a southwestern Thanksgiving dinner that remains my favorite Thanksgiving dinner ever. Roasted poblano peppers, corn, cheese, black beans, and tomatoes – I could eat you every night of the week.

skillet baked corn pudding with black beans

Just in time for Cinco de Mayo, I’m hosting a giveaway of one copy of this great cookbook. The cookbook includes more than 80 easy-to-follow recipes with color photos; a detailed guide to the Southwestern pantry with sections on spices, ingredients, chiles, and essential equipment; and informative sidebars about ingredients and techniques throughout. Recipes range from Stacked Squash Enchiladas with zucchini and yellow longneck squash, Coffee-Rubbed Lamb Chops With Weeknight Mole (Carnivorous Maximus really liked this one), Cheesy Beer Bread, to Chia Cupcakes. I can personally recommend them all.

The Skillet-Baked Corn Pudding, I’ve made three times now. I’ve made it exactly as Meagan directs, but also made a batch with buttermilk instead of whole milk since that’s what I had on hand that week. And in my latest version added some black beans since I’d just made a fresh batch in the slow cooker. Every version was delicious, and only needed a salad to complete the meal for me.

Wimpy Tips

The obvious option is a side of bacon or sausage, or divide this casserole into two skillets or baking pans and throw crumbled bacon or sausage in one of them. But feel free to try something different – chicken tacos and slow cooked pork carnitas come to mind. 

Skillet-Baked Corn Pudding from "The New Southwest" cookbook by Meagan Micozzi

Prep time: 

Cook time: 

Total time: 

Serves: 6

It’s hard to imagine a more comforting dish than corn pudding, and this creamy, colorful version does not disappoint. Roasted jalapeños add just the right amount of heat, melted Monterey Jack cheese brings the richness, and five whole eggs yield a soufflé-like consistency that goes way beyond tempting. This savory pudding is satisfying enough to serve as a vegetarian main course or a hearty side.
  • 4 cups canned or cooked fresh whole corn kernels, divided (I used fresh)
  • 4 jalapeños, roasted, peeled, stemmed (I substituted one medium roasted poblano pepper)
  • 1 Tbsp extra virgin olive oil
  • ½ cup diced yellow onion
  • 2 tsp minced fresh garlic
  • 5 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 teaspoon salt
  • 1 cup shredded Monterey Jack cheese (I used Pepper Jack cheese)
  1. Preheat oven to 450°F.
  2. Place 2 cups of corn and the jalapeños in the bowl of a food processor fitted with a steel blade and puree. Set aside.
  3. Heat the olive oil in a large, oven-proof skillet. Add
 the onion and sauté until fragrant and translucent, approximately 5 minutes. Add the garlic and sauté for 2 more minutes. Stir in the pureed corn mixture and cook for approximately 4 more minutes, then remove from heat.
  4. Whisk the eggs in a large bowl. Whisk in the milk, flour, baking powder, and salt, mixing just until you have a smooth, uniform batter. Fold in the remaining 2 cups corn and the cheese.
  5. Stir the batter mixture into the sauté mixture in the skillet, mixing well to blend all ingredients. Carefully transfer the filled skillet to the oven and bake for 18 to 20 minutes
or until the top of the pudding is golden brown and set. Serve immediately.
When I made it, I stirred the sautéed vegetables into the batter and then poured it all into a new oven safe dish. I also added 1 cup cooked black beans with huge success.


Want to win a copy of the Scarletta Bakes new cookbook “The New Southwest”? Here’s what you need to do…


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Enter using the Rafflecopter widget below, and good luck! There are oodles of opportunities for multiple entries:

… Tweeting about the #giveaway

… Liking The Wimpy Vegetarian Facebook page

… Following me on Twitter

… Following me on Pinterest

… Leaving me a comment about anything at all :-)Deadline: Contest ends May 11, 2014 (Mother’s Day)

Sweepstakes open only to U.S. and Canadian residents 18 and over, with mailing addresses in the U.S. or Canada.
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Disclaimer: I was provided a review copy of  The New Southwest cookbook. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great, great cookbook I think you’ll all enjoy!!

Permission to reprint the “Skillet-Baked Corn Pudding” recipe was provided by PR by the Book agency.

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37 Responses to “Skillet-Baked Corn Pudding” Subscribe

  1. Karen May 3, 2014 at 5:43 am #

    I love southwestern food and would love to try the options in this cookbook!

  2. bunkie May 3, 2014 at 5:59 am #

    Never heard of corn ‘pudding’?! Looks yummy!

    • The Wimpy Vegetarian May 3, 2014 at 9:08 am #

      It’s so good, and lighter than you’d think. It has a bit of a soufflé texture. I expected something a little heavier, and was pleasantly surprised. Obviously, since I’ve made it three times now LOL.
      The Wimpy Vegetarian recently posted..Skillet-Baked Corn Pudding and a #GiveawayMy Profile

  3. Cindy Shanks May 3, 2014 at 6:25 am #

    Corn and cheese feed the soul, apparently. Thank you for alerting me to this beautiful book!

  4. apuginthekitchen May 3, 2014 at 8:25 am #

    Southwestern food is wonderful, the book looks beautiful and full of great recipes. The corn pudding looks amazing!
    apuginthekitchen recently posted..Small Plates- TapasMy Profile

    • The Wimpy Vegetarian May 3, 2014 at 9:11 am #

      When I graduated from cooking school, even though I was pretty done with the rigor of school, I signed up for a one-week class in southwestern cooking class in Albuquerque. Culinary school was traditional French foundation, and wasn’t about to do anything trendy like Southwestern. I loved the week in New Mexico and the class. So fun. And the corn pudding and book are both superb!
      The Wimpy Vegetarian recently posted..Skillet-Baked Corn Pudding and a #GiveawayMy Profile

  5. Amy Kim (@kimchi_mom) May 3, 2014 at 8:58 am #

    I would love to add this cookbook to my library!
    Amy Kim (@kimchi_mom) recently posted..Indian-style Roasted Cauliflower #SundaySupperMy Profile

  6. Barbara May 3, 2014 at 9:24 am #

    Love southwest cooking. I grew up with it.

  7. Anita at Hungry Couple May 3, 2014 at 10:05 am #

    Love it, want it, pinning it and making it ASAP. That cookbook would be cool!
    Anita at Hungry Couple recently posted..Mom’s Extra Tall Sponge Cake #HolidayFoodPartyMy Profile

  8. The Wimpy Vegetarian May 3, 2014 at 10:51 am #

    I do too, especially now that warmer weather is here. I’ve found SW cooking to be so amenable to vegetarian meals :-)
    The Wimpy Vegetarian recently posted..Skillet-Baked Corn Pudding and a #GiveawayMy Profile

  9. SeattleDee May 3, 2014 at 4:33 pm #

    I live in the PNW but my foodie heart remains true to my SW roots. Thanks for the heads up on this cookbook, I can’t wait to taste my way through some of the recipes, might even begin with the skillet corn pudding, perfect for today’s 56 degree weather.

  10. cheri May 3, 2014 at 9:39 pm #

    Hi Susan, I just found Meagan’s blog back in February and I absolutely love it, she lives in Phoenix. Love this skillet corn pudding!

  11. Melissa May 3, 2014 at 10:40 pm #

    That corn pudding looks right up my alley. I’d love to see more of this book!

  12. Karen D May 4, 2014 at 7:15 am #

    I enjoy southwestern cooking. Sounds like a great cookbook, full of information. Might help me sort out my pepper confusion!

  13. Cathy May 4, 2014 at 12:59 pm #

    i especially love the southwest chili thing!
    Cathy recently posted..Risotto with Clams and Spring VegetablesMy Profile

  14. Rita May 4, 2014 at 2:41 pm #

    Susan, did you roast the jalapenos whole?
    Rita recently posted..Comment on Halloween pumpkins my way by Rita’s KitchenMy Profile

  15. Rita May 4, 2014 at 2:43 pm #

    Sorry about the pumpkin link. Don’t know why that keeps showing up

    • The Wimpy Vegetarian May 4, 2014 at 2:47 pm #

      Funny! For some reason, on some people’s comments some pretty surprising links show up :-). As for the jalapeños, as I state in the ingredient list, I substituted poblano and yes I roasted it whole. In fact, I roasted it over the stove top instead of in the oven, and it worked great. Then I peeled, seeded, and coarsely chopped before putting into the bowl of the food processor with the corn.
      The Wimpy Vegetarian recently posted..Skillet-Baked Corn Pudding and a #GiveawayMy Profile

  16. jacquie May 4, 2014 at 8:44 pm #

    i don’t know anything about southwest cooking but would love to learn more

  17. laurasmess May 4, 2014 at 9:11 pm #

    This looks so delicious Susan! I’ve never had a corn pudding… but the ‘souffle-like’ comparison is making me drool! Sounds so delicious. Love the Mexican flavours :)
    laurasmess recently posted..Pomegranate and Star Anise SodaMy Profile

  18. Choc Chip Uru May 5, 2014 at 1:21 am #

    I need to try this delicious pudding, love the creamy fluffiness 😀

    Choc Chip Uru
    Choc Chip Uru recently posted..Making It Easier With ZipList!My Profile

  19. Erika May 5, 2014 at 7:09 am #

    Oh my gosh Susan, this look absolutely AMAZING!!! Have you ever tried Smitten Kitchen’s sweet corn spoonbread? It’s been on my list to try for ages, but I still haven’t gotten around to it! This looks like a creamier, slightly heartier version of it.

    The cookbook sounds like such a winner! I’m curious–what is the recipe pictured on the front? I just flipped through the preview on Amazon and the recipes sound so great–guac with roasted garlic? Sign me up!!
    Erika recently posted..Vegan BibimbapMy Profile

    • The Wimpy Vegetarian May 5, 2014 at 11:42 am #

      I’m going to have to check out SK’s spoon bread now – I love the stuff!! The recipe on the cover of this cookbook giveaway is for Black Bean and Corn Quesaditas. They’re on my long list of things I want to try from this book !!!
      The Wimpy Vegetarian recently posted..Black Bean and Avocado Tostadas with Cabbage SaladMy Profile

  20. Monica K May 5, 2014 at 9:05 am #

    I’m a vegetarian in an omnivore household. My omnivores are pretty open minded about veg food (especially if they’re not on the hook to cook). This recipe sounds sooooo good. May have to put it on the menu this week. Sign me up for the giveaway. Thanks! :)

  21. Meghan May 5, 2014 at 12:03 pm #

    This looks SO good, I pinned it!

  22. Norma Chang May 5, 2014 at 3:48 pm #

    Like the idea of pureeing 1/2 of the corn and leaving 1/2 whole giving the finished dish a lovely contrast in texture.
    Norma Chang recently posted..Harvest Monday, May 5, 2014 – Garlic Greens + A Stir-fryMy Profile

  23. Oui, Chef May 6, 2014 at 11:00 am #

    Sausage and bacon are always obvious options in my book regardless of what kind of dish we’re talking about! Corn and pudding…two of my favorite words and they go SO well together.
    Oui, Chef recently posted..World Peace CookiesMy Profile

  24. Becky (central oregon) May 6, 2014 at 11:52 am #

    I frequently use the poblano pepper instead of jalapeño because of milder heat. I think it actually has deeper flavor when you don’t have so much burn.

  25. Annette May 11, 2014 at 2:58 pm #

    I’ve never had corn pudding, but that recipe looks delicious. I think I know what I’ll be making tonight (or tomorrow).

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