Savory Jalapeño, Pepper Jack, and Bacon Corn Pudding
Savory Jalapeño, Pepper Jack, and Bacon Corn Pudding
Ingredients
For the Corn Pudding
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 2 tablespoons hot honey
- 15 ounces corn kernels, canned or frozen, drained
- 2 fresh jalapeños, diced, plus 2-3 slices for garnish
- 4 ounces diced green chilies, canned
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cups pepper jack cheese, grated, divided
- 6 strips bacon, cooked and crumbled, divided
- 8.5 ounces Jiffy corn muffin mix, 1 box
For Garnish
- 1 tablespoon unsalted butter, for greasing
- 1/4 teaspoon flaky sea salt, or to taste
- 1 tablespoon hot honey, for drizzling
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8x8 inch baking dish generously with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk the 2 large eggs until well combined. Add the sour cream, 1/4 cup melted butter, and 2 tablespoons hot honey to the eggs. Whisk until the mixture is smooth.
⏱️ 3 min
- 3
Stir in the drained corn kernels, diced fresh jalapeños, and canned diced green chilies. Season with ground black pepper and salt.
⏱️ 2 min
- 4
Add 1 cup of the grated pepper jack cheese and about two-thirds of the cooked, crumbled bacon to the wet mixture. Fold gently to combine.
⏱️ 2 min
- 5
Pour in the entire box of Jiffy corn muffin mix. Mix thoroughly until all ingredients are well combined and there are no dry spots of mix remaining.
⏱️ 3 min
- 6
Pour the corn pudding mixture evenly into the prepared cast iron skillet or baking dish. Sprinkle the remaining 1/2 cup of grated pepper jack cheese over the top of the pudding. Arrange the 2-3 fresh jalapeño slices on top of the cheese for garnish.
⏱️ 3 min
- 7
Bake for 40-45 minutes, or until the top is golden brown, bubbly, and a toothpick inserted into the center comes out clean.
⏱️ 45 min•🌡️ 375
- 8
Carefully remove the corn pudding from the oven. Immediately sprinkle with flaky sea salt, the remaining crumbled bacon, and a final drizzle of hot honey. Garnish with fresh chopped chives.
⏱️ 2 min
- 9
Serve warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Savory Jalapeño, Pepper Jack, and Bacon Corn Pudding
Ingredients
For the Corn Pudding
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 2 tablespoons hot honey
- 15 ounces corn kernels, canned or frozen, drained
- 2 fresh jalapeños, diced, plus 2-3 slices for garnish
- 4 ounces diced green chilies, canned
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cups pepper jack cheese, grated, divided
- 6 strips bacon, cooked and crumbled, divided
- 8.5 ounces Jiffy corn muffin mix, 1 box
For Garnish
- 1 tablespoon unsalted butter, for greasing
- 1/4 teaspoon flaky sea salt, or to taste
- 1 tablespoon hot honey, for drizzling
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8x8 inch baking dish generously with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk the 2 large eggs until well combined. Add the sour cream, 1/4 cup melted butter, and 2 tablespoons hot honey to the eggs. Whisk until the mixture is smooth.
⏱️ 3 min - 3
Stir in the drained corn kernels, diced fresh jalapeños, and canned diced green chilies. Season with ground black pepper and salt.
⏱️ 2 min - 4
Add 1 cup of the grated pepper jack cheese and about two-thirds of the cooked, crumbled bacon to the wet mixture. Fold gently to combine.
⏱️ 2 min - 5
Pour in the entire box of Jiffy corn muffin mix. Mix thoroughly until all ingredients are well combined and there are no dry spots of mix remaining.
⏱️ 3 min - 6
Pour the corn pudding mixture evenly into the prepared cast iron skillet or baking dish. Sprinkle the remaining 1/2 cup of grated pepper jack cheese over the top of the pudding. Arrange the 2-3 fresh jalapeño slices on top of the cheese for garnish.
⏱️ 3 min - 7
Bake for 40-45 minutes, or until the top is golden brown, bubbly, and a toothpick inserted into the center comes out clean.
⏱️ 45 min•🌡️ 375 - 8
Carefully remove the corn pudding from the oven. Immediately sprinkle with flaky sea salt, the remaining crumbled bacon, and a final drizzle of hot honey. Garnish with fresh chopped chives.
⏱️ 2 min - 9
Serve warm and enjoy!