Savory Corn Pudding with Jalapeño, Pepper Jack, and Bacon
Savory Corn Pudding with Jalapeño, Pepper Jack, and Bacon
Ingredients
For the Corn Pudding Base
- 2 large eggs, whisked
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 tablespoons hot honey
- 2 cups whole corn kernels, drained
- 1 can creamed corn, 15-ounce
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Savory Add-ins
- 6 slices bacon, cooked and crumbled
- 2 jalapeños, finely chopped
- 1 can diced green chiles, 4-ounce, drained
- 1 1/2 cups Pepper Jack cheese, shredded
For Garnish
- 1 tablespoon hot honey, for drizzling
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the whisked eggs, sour cream, melted unsalted butter, and 2 tablespoons of hot honey until well combined.
⏱️ 3 min
- 3
In a separate large bowl, combine the drained whole corn kernels, 15-ounce can of creamed corn, all-purpose flour, salt, and black pepper. Stir to combine.
⏱️ 2 min
- 4
Add the cooked and crumbled bacon, finely chopped jalapeños, 4-ounce can of drained diced green chiles, and shredded Pepper Jack cheese to the corn mixture. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min
- 5
Pour the wet egg mixture into the corn and cheese mixture. Stir well until everything is thoroughly combined and the flour is fully incorporated.
⏱️ 3 min
- 6
Transfer the corn pudding mixture into the prepared baking dish. Spread evenly.
⏱️ 1 min
- 7
Bake for 45-55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 375
- 8
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with thinly sliced jalapeño and a drizzle of the remaining 1 tablespoon of hot honey.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Corn Pudding with Jalapeño, Pepper Jack, and Bacon
Ingredients
For the Corn Pudding Base
- 2 large eggs, whisked
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 tablespoons hot honey
- 2 cups whole corn kernels, drained
- 1 can creamed corn, 15-ounce
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Savory Add-ins
- 6 slices bacon, cooked and crumbled
- 2 jalapeños, finely chopped
- 1 can diced green chiles, 4-ounce, drained
- 1 1/2 cups Pepper Jack cheese, shredded
For Garnish
- 1 tablespoon hot honey, for drizzling
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the whisked eggs, sour cream, melted unsalted butter, and 2 tablespoons of hot honey until well combined.
⏱️ 3 min - 3
In a separate large bowl, combine the drained whole corn kernels, 15-ounce can of creamed corn, all-purpose flour, salt, and black pepper. Stir to combine.
⏱️ 2 min - 4
Add the cooked and crumbled bacon, finely chopped jalapeños, 4-ounce can of drained diced green chiles, and shredded Pepper Jack cheese to the corn mixture. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min - 5
Pour the wet egg mixture into the corn and cheese mixture. Stir well until everything is thoroughly combined and the flour is fully incorporated.
⏱️ 3 min - 6
Transfer the corn pudding mixture into the prepared baking dish. Spread evenly.
⏱️ 1 min - 7
Bake for 45-55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 375 - 8
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with thinly sliced jalapeño and a drizzle of the remaining 1 tablespoon of hot honey.
⏱️ 10 min