Skillet-Baked Corn Pudding

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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
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.
Recipe type: Side Dish
Serves: 6
  • 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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  1. Cindy Shanks says

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

    • says

      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

  2. says

    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.

  3. says

    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!

  4. Karen D says

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

    • says

      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

  5. says

    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

  6. Monica K says

    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! :)

  7. Becky (central oregon) says

    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.

  8. Annette says

    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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