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