Fiesta Skillet Corn Pudding was meant for release prior to Cinco de Mayo. Here’s my dilemma: I have SO much that I want to share on this blog, sometimes it’s a problem! I don’t want to overwhelm readers, especially readers who subscribe to my blog either via email, RSS or Bloglovin, by posting more than once a day! So, I hold back {grin}!
I guess that’s not a bad problem to have – more content than I know what to do with {grin} and by the way, let me take a moment to do a shameless plug:
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Anyway, Cinco de Mayo was a Monday and the beginning of Mother’s Day week. What to choose? What to choose? Cinco de Mayo or honoring Mom? Well, honoring Mom won out! Anyway, my Fiesta Skillet Corn Pudding doesn’t have to be saved for a Cinco de Mayo celebration. It’s an outrageously delicious side dish that can served any time!
Made with cheese cheese (who doesn’t like cream cheese?), creamed corn and a bit of jalapeno, it has just a hint of heat – just enough so that you know that there are jalapenos in it! Plus, it’s sweet, so it’s got that sweet/savory combo thing going on that is so popular right now.
We are having a birthday celebration for my mom this Saturday and I’m making this for the party. Made in a 12-inch cast iron skillet, it’s enough to feed a small crowd. And, if by chance there are leftovers, Fiesta Skillet Corn Pudding keeps well in the refrigerator and can easily be reheated in the microwave.
Heck, it is so good, have any leftovers for breakfast!
Doesn’t this close-up make you want to eat it for breakfast? See the creamy texture and the crust-like bottom and sides? And, the bits of corn and jalapeno scattered throughout? Every sweet/savory bite is so good…
Here’s the recipe:
Fiesta Skillet Corn Pudding
A sweet/savory side dish for your next family gathering! Or, make it anyway – it makes great leftovers!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 12 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 1 tablespoon canola oil
- 1 cup sour cream
- 1/2 stick (4 tablespoons) butter, melted
- 2 eggs
- 1/4 cup granulated sugar
- 6 ounce carton of spicy jalapeno cream cheese, softened to room temperature
- 1/2 teaspoon salt
- 16 ounce package of frozen petite white corn, defrosted and drained
- 1 can (14.75 ounces) cream-style corn
- 3 fresh jalapenos, seeded and finely diced
- 1 package (6.5 ounces) corn muffin mix
Instructions
- Preheat oven to 350 degrees F.
- Grease bottom and sides of a 12 1/2-inch cast iron skillet with 1 tablespoon canola oil.
- In a large mixing bowl, mix together sour cream, melted butter, eggs, cream cheese, sugar and salt with an electric mixer.
- Add the frozen (now defrosted) corn, canned cream-style corn, jalapenos and the muffin mix, stirring by hand until well-blended.
- Pour into prepared cast iron skillet and bake for 45 to 55 minutes until knife inserted in the center comes out clean.
- Remove from oven and allow to cool a few minutes.
- Cut into wedges and serve.
Tootles,
Related Posts:
(other Mexican-inspired recipes)
- 3 Amazingly Delicious Ideas for using leftover Mexican Corn Salad
- 20 Awesome Recipes for Cinco de Mayo
- Charlie’s Layered Mexican Casserole
- Charlie’s Lite Layered Mexican Casserole
- Easy Homemade Salad
- Ensalada de Nopales
- Fiesta Coleslaw
- GuacaMolly
- Hot Mexican Corn Dip
- Lite Cheesy Jalapeno Popper Dip
- Mexican Caesar Salad
- Mexican Caesar Salad Dressing
- Mexican Corn Salad
- Mini Jalapeno Cornbread Muffins
- Rosa’s Caramel Flan
- Rosa’s Pork Posole
- Shrimp Soft Tacos
- Southwest Tamale Pie
- Taco Salad
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