This Southwestern corn pudding recipe is a more decadent take on traditional skillet cornbread. It makes for a great side dish, but I like to enjoy it as a main dish and pair it with a light salad and grilled vegetables.
There are days when all I want is a warm dish to spoon into – one that pays no mind to my dietary standards and instead lets the butter and cheese overwhelm any vegetable component. This Southwestern corn pudding recipe fits the bill on such days. It’s a traditional dish that is as humble as it is delicious and reminds me that the practice of taking it slow and enjoying each and every bite of my food is as important as drinking my morning green smoothie. Enjoy!
Southwestern Corn Pudding
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 2 cups frozen corn kernels
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ teaspoon ground cumin
- ¼ cup cornmeal
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 can cream-style corn
- 4 eggs
- 1 jalapeno, cored, seeded and diced
- 1 cup shredded sharp cheddar cheese
Preheat the oven to 350 degrees Fahrenheit.
In a skillet over medium-high heat, add olive oil and one tablespoon butter. Once the butter has melted, toss in the shallot. Once the shallot becomes translucent – after about three to four minutes – add in the corn, peppers, and cumin. Stir and cook for another few minutes. Remove the skillet from the heat and set aside.
In a large bowl, add the cornmeal, flour, salt, cream-style corn, eggs, jalapeno, and cheese. Stir until well combined. Fold the shallot mixture into the cornmeal mixture until just combined.
Return the skillet to the stove, over medium heat, and add in the remaining tablespoon of butter. Once melted, pour the pudding batter into the skillet. Transfer the skillet to the oven and bake for 40 minutes or until cooked throughout and lightly browned on top