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

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.
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: Side Dish
Servings: 6
Author: Susan Pridmore

Ingredients

  • 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
  • tsp baking powder
  • 1 teaspoon salt
  • 1 cup shredded Monterey Jack cheese I used Pepper Jack cheese

Instructions

  • Preheat oven to 450°F.
  • Place 2 cups of corn and the jalapeños in the bowl of a food processor fitted with a steel blade and puree. Set aside.
  • 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.
  • 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.
  • 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.

Notes

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.