Southwestern Corn Casserole without Jiffy Mix
This delicious corn casserole without Jiffy Mix is a holiday staple that strikes the perfect balance between creamy and soufflé-like consistency. Laced with cheese and a little kick of roasted poblano heat, it's a perfect side dish that will become a family favorite.
Prep Time40 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr
Course: Side Dish, Vegetarian Dinner
Cuisine: American
Keyword: corn pudding, skillet corn pudding
Servings: 6
Calories: 335.7kcal
Author: Susan Pridmore
- 4 cups frozen or fresh whole corn kernels divided (about 4 ears of corn)
- 1 poblano pepper roasted, peeled and seeded
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 2 teaspoons minced fresh garlic
- 5 large eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt or ¾ teaspoons sea salt
- 1 cup grated Monterey Jack cheese or mild cheddar cheese
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Place the poblano pepper on the baking sheet and roast until blackened in most places. Turn the pepper a couple of times to get an even blackening. Transfer the pepper to a container with a lid, or wrap it in foil. After 10 minutes, you should be able to easily remove most of the skin. Slice off the top, and slice down one side of the roasted pepper to open it up. Remove the seeds and pith. The seeds and pith are the biggest sources of heat in peppers. Remove the kernels from the cob, if using fresh corn. To do this, lay a shucked ear of corn on a cutting board, and slice down one of its sides with a sharp knife. Turning the cob 90 degrees, and slice again. Repeat until all of the corn kernels are removed. Repeat with the remaining ears of corn.If using frozen corn, thaw before using. Alternatively, use canned corn that's drained. Place 2 cups of the whole corn kernels and the roasted poblano pepper in the bowl of a food processor fitted with a metal blade. Purée and set aside.
Heat the olive oil in a cast iron skillet, or other oven-proof skillet. Add
the onion and sauté until fragrant and translucent, approximately 5 - 10 minutes. Add the garlic and sauté for 2 more minutes. Stir in the puréed corn and poblano pepper, and cook for another 3 - 4 minutes.Set aside and allow to cool. Whisk the eggs in a large bowl using either a hand-held whisk, or an immersion blender with the whisk attachment.Add the buttermilk, flour, baking powder, and salt and continue to whisk just until a smooth batter forms. Using a silicone spatula, fold in the remaining 2 cups corn and the grated cheese. Either stir the batter into the cooled onion and garlic mixture, mixing well with a spatula to blend all of the ingredients, or combine everything in an oven-safe casserole dish. Place on a baking sheet and bake for 18 - 20 minutes, or until the top of the pudding is golden brown and feel set when you press on it with your fingertips. Serve warm.
Calories: 335.7kcal | Carbohydrates: 36.7g | Protein: 16.2g | Fat: 14.9g | Saturated Fat: 6.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.6g | Trans Fat: 0.01g | Cholesterol: 176.2mg | Sodium: 1127.4mg | Potassium: 351.9mg | Fiber: 3.3g | Sugar: 8.2g | Vitamin A: 558.8IU | Vitamin C: 19mg | Calcium: 282.2mg | Iron: 2.4mg