Imagine a creamy, golden dish that combines the sweet comfort of corn with a tantalizing kick of poblano pepper - this isn't just another side dish, this is a culinary experience that will transform your dinner table! Our Skillet Corn Pudding is the perfect blend of creamy, spicy, and utterly irresistible, promising to elevate your meal from ordinary to extraordinary in just 40 minutes. Whether you're looking to impress dinner guests or treat yourself to a decadent comfort food, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 1 poblano pepper, diced
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using fresh corn, remove kernels from cob; if using frozen, thaw completely and drain excess moisture.
- Dice the poblano pepper into small, uniform pieces, removing seeds and membrane for less heat if desired.
- In a large mixing bowl, whisk together eggs, heavy cream, flour, salt, and black pepper until smooth and well combined, ensuring no flour lumps remain.
- Heat a 10-inch cast-iron skillet over medium heat. Add a small amount of butter or oil to prevent sticking.
- Sauté the diced poblano peppers in the skillet for 2-3 minutes until they start to soften and become slightly fragrant.
- Add corn kernels to the skillet and cook for an additional 2 minutes, stirring occasionally to prevent burning.
- Pour the egg and cream mixture over the corn and poblano peppers, ensuring even distribution.
- If using cheese, sprinkle it evenly across the top of the mixture.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pudding is set and the top is golden brown.
- Remove from oven and let rest for 5 minutes before serving to allow the pudding to set completely.
- Serve hot directly from the skillet, garnishing with fresh chopped herbs like cilantro or chives if desired.
Tips
- For the most vibrant flavor, use fresh corn kernels when in season. If using frozen corn, ensure it's completely thawed and well-drained to prevent excess moisture.
- Control the heat level by carefully removing seeds and membranes from the poblano pepper. Leave some seeds for a spicier kick or remove them entirely for a milder version.
- Whisk the egg mixture thoroughly to prevent flour lumps, which can create an uneven texture in your pudding.
- A cast-iron skillet is ideal for this recipe, as it provides even heat distribution and creates a beautiful golden crust.
- Don't skip the resting time after baking - this helps the pudding set and makes serving much easier.
- For extra flavor, experiment with different cheese varieties like sharp cheddar, pepper jack, or a Mexican blend.
- Garnish with fresh herbs like cilantro or chives just before serving to add a fresh, bright note to the dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 12g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 160mg
