Corn pudding has been a mainstay on our Thanksgiving table for quite some time now. My Aunt Kathy has always made it, and at this point, I can’t imagine passing a holiday dinner without it. I prefer it to a skillet of cornbread, and admire to for its ability to posture both as an (almost) bread-like component of a meal, as well as a vegetable side. It’s chameleonic that way, which is very cool. As for the actual holiday bread on the table, I like to go big and present a puffy, pillowy loaf of garlic and herb pull apart bread, as there is just something communal about the act of everyone pulling and tearing off their own portion – it’s the best, and I’ll be sharing my favorite recipe within the next week for you as well. But for now, we’re talking all about this Smoky Skillet Corn Pudding with Candied Jalapeños.
Today’s recipe is really a recipe inside a recipe – it’s a 2-for-1 kind of deal. I’m essentially sharing my classic, best ever corn pudding, but it’s buried inside a dressed-up, smokier version. If you want to stick with tradition, just omit the following (the smoked cheddar, smoked paprika, and candied jalapeños).
So, you should know that by no means do you need to make this corn pudding smoky for it to the the ideal corn pudding for your holiday table. Nope, that part is strictly optional, but highly delicious. You can leave out the smoked cheddar AND the smoked paprika AND the candied jalapeños and it will still be extremely delicious. I simply wanted to share a version that I am very in love with at the moment, in case it strikes your smoky-food loving fancy as well. Options are good, we believe, and today you’ve got several. I personally love this stuff for the slight bit of intrigue it adds to an otherwise very traditional table of food. The pops of spicy sweetness from the candied jalapeños are, without question, my favorite part and really liven things up in a refreshing way. Even so, they’re very easy to work around, if it’s not your cup of tea.
That said, what recipes are your MUST HAVES when it comes to your own holiday tables? Do you have to stick to tradition? Or, do you enjoy going a bit rouge and trying new things to keep it fresh? Let me know in the comments! Enjoy this one, guys.
Here is a ready-made pin for you! Simply save it to your “Holiday Recipes” or “Vegetarian Sides” boards and you’ll be all set.
Smoky Skillet Corn Pudding with Quick Candied Jalapenos
A fantastic, easy-to-prepare skillet corn pudding, bursting with golden corn and a hint of smoky intrigue. We cover ours with sinfully delicious quick candied jalapeños, which are our short-cut version of a longer, more involved process. They add the perfect sweet/spicy touch to this corn pudding, giving it a special, holiday feel. You can, of course, omit the smoked cheddar, smoked paprika, and candied jalapeños if you want to make a classic, unadorned corn pudding. Up to you! We like options though … options are good.Â
Ingredients
2 TBSP butter, plus extra for serving and slatheringÂ
1 medium onion, finely chopped
2 tsp smoked paprika
Two, 20-ounce bags frozen corn, thawed and drained (or about 7 ears fresh shucked)
Salt and pepper, as needed/directed
½ cup cornmeal
4 TBSP sugar, divided
1 tsp baking powder
1½ cups whole milk or half and halfÂ
â…“ cup sour cream
2 large eggs
1.5 cups shredded smoked cheddar
½ cup sliced pickled jalapenos (or as many as you like)
Instructions
- Preheat the oven to 350 degrees F. Adjust your oven to rack to the middle position.Â
- Add the butter, onion, corn, paprika, and some salt and pepper (to taste) to a large oven-proof skillet set over medium heat. Cook until soft and translucent, 5-7 minutes. Turn off the heat.Â
- Combine the cornmeal, 3 TBSP of the sugar, and baking powder together in a large bowl. Add the milk, sour cream, eggs, and smoked cheddar and stir to combine. Pour into the skillet with the corn and onion mixture, and stir to evenly combine everything.
- Bake for 40-45 minutes or until the center is just firm to the touch and the corn pudding is nice and golden. Top with extra butter, allowing it to melt down into the cracks and crevices, and allow your corn pudding to cool for 5 minutes before serving with a big spoon.
- Meanwhile, to prepare the quick candied jalapenos, simply add the pickled jalapenos and 1/2 TBSP of the sugar to a small nonstick skillet over medium heat. Cook the jalapenos, stirring occasionally, until the sugar has melted and dissolved, coating each slice. Sprinkle in the remaining ½ TBSP sugar and allow it to melt into the peppers as well. Just keep an eye on them, as they can start to burn. Transfer to a plate or bowl until needed.Â
Notes
To prepare a plain (un-smoky) corn pudding, simply omit the smoked paprika and the smoked cheddar. You can use a regular star cheddar, or leave the cheese out altogether.Â
