Skillet Corn Pudding
Cornbread mix, dried corn, and butter powder cooked down in one pot until it sets.
- calories
- 620
- weight
- 5.5 oz
- cal / oz
- 113
- protein
- 11 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- 420 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Corn muffin mix | 1 box (8.5 oz) | Jiffy, or a gluten-free corn muffin mix at the same volume |
|---|---|---|
| Freeze-dried sweet corn | 1 1/2 cups | |
| Powdered whole milk | 1/3 cup | |
| Sour cream powder | 1/4 cup | |
| Butter powder | 1/3 cup | or 4 tbsp real butter if you are carrying a cooler |
| Powdered egg | 1 tbsp | equals one egg |
| Sugar | 1 tbsp | |
| Salt | 1/2 tsp | |
| Oil | 1 tbsp | for the pot |
Method
- Pour 420 ml of water into the pot and bring it to a boil. Dump in the freeze-dried corn, pull it off the heat, and let it sit five minutes to rehydrate.
- Stir in the butter powder, milk powder, sour cream powder, and egg powder until no dry lumps remain. The corn water is doing the work here, so do not drain it.
- Add the muffin mix, sugar, and salt. Stir just until it comes together. It should be thick and slumping, not pourable.
- Wipe the pot rim, add the oil, and set it back on the lowest flame you can hold. Cover it.
- Cook 15 minutes without stirring. Lift the pot every few minutes and rotate it a quarter turn so one spot does not scorch.
- It is done when the center stops looking wet and a spoon comes out mostly clean. Kill the heat and let it stand five minutes before serving.
This starts as a slow cooker casserole, which is three and a half hours of electricity you do not have. On a stove the whole thing collapses into one pot: rehydrate the corn, build the batter in its own soaking water, then cook it low and covered until it sets.
Everything wet in the original is a powder here. Canned creamed corn becomes freeze-dried kernels plus the starch from the muffin mix. Sour cream, egg, and a stick of butter become sour cream powder, egg powder, and butter powder, which together account for most of the fat and all of the tang. Low heat is not optional. Cornbread batter on a thin pot bottom will burn before the middle firms up, so keep the flame small and keep the pot moving.
Packing
Combine everything dry except the corn in one bag. The corn goes in its own bag, since it needs to hit the water first. Oil in a dropper bottle.
Variations
- Real butter and a cup of shelf-stable sour cream if you have a cooler along. It comes out richer.
- A dutch oven over coals gives you the browned top the stove version never gets. Twenty minutes, coals on the lid.
- Chopped dehydrated green chile or a spoon of chili powder cuts the sweetness.
https://mealswithmaria.site/crock-pot-corn-casserole-recipe