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
Scale
- 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.
Find it online: https://tootsweet4two.com/fiesta-skillet-corn-pudding/
