Savory Jalapeño Pepper Jack Corn Pudding with Bacon
Savory Jalapeño Pepper Jack Corn Pudding with Bacon
Ingredients
For the Corn Pudding Base
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 2 tablespoons hot honey
- 15 ounces canned corn kernels, drained
- 15 ounces creamed corn
- 2 fresh jalapeños, diced
- 4 ounces green chilies, diced
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 2 cups pepper jack cheese, shredded, divided
- 6 strips bacon, cooked and crumbled, divided
- 1 box Jiffy corn muffin mix
For Garnish
- 1 fresh jalapeño, thinly sliced
- 1/4 teaspoon flaky salt
- 1 tablespoon hot honey, for drizzling
- 2 tablespoons fresh chives, chopped
- 1 tablespoon butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large mixing bowl, crack the two eggs and whisk until they are well combined.
⏱️ 2 min•🌡️ 375
- 2
Add the sour cream and melted butter to the whisked eggs. Whisk until the mixture is smooth and thoroughly combined. Stir in the 2 tablespoons of hot honey.
⏱️ 3 min
- 3
To the wet mixture, add the drained canned corn kernels, creamed corn, diced fresh jalapeños, and diced green chilies. Season with freshly ground black pepper and salt, mixing well to distribute the spices.
⏱️ 5 min
- 4
Fold in 1 1/2 cups of the shredded pepper jack cheese and 3/4 of the crumbled cooked bacon. Use a spatula to gently combine all ingredients until evenly distributed.
⏱️ 3 min
- 5
Add the entire box of Jiffy corn muffin mix to the bowl. Mix until just combined, being careful not to overmix, as this can lead to a tough pudding.
⏱️ 2 min
- 6
Thoroughly grease a baking dish (such as a 9x13 inch casserole dish or a cast iron pan) with butter.
⏱️ 1 min
- 7
Pour the corn pudding mixture into the greased dish, spreading it evenly. Top the mixture with the remaining 1/2 cup of shredded pepper jack cheese and arrange the thin slices of fresh jalapeño on top for garnish.
⏱️ 2 min
- 8
Bake for 35-40 minutes, or until the pudding is golden brown on top, bubbly around the edges, and cooked through in the center. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 375
- 9
Once out of the oven, sprinkle the hot pudding with flaky salt. Add the remaining crumbled cooked bacon over the top, drizzle with the additional hot honey, and garnish with fresh chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Jalapeño Pepper Jack Corn Pudding with Bacon
Ingredients
For the Corn Pudding Base
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 2 tablespoons hot honey
- 15 ounces canned corn kernels, drained
- 15 ounces creamed corn
- 2 fresh jalapeños, diced
- 4 ounces green chilies, diced
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 2 cups pepper jack cheese, shredded, divided
- 6 strips bacon, cooked and crumbled, divided
- 1 box Jiffy corn muffin mix
For Garnish
- 1 fresh jalapeño, thinly sliced
- 1/4 teaspoon flaky salt
- 1 tablespoon hot honey, for drizzling
- 2 tablespoons fresh chives, chopped
- 1 tablespoon butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large mixing bowl, crack the two eggs and whisk until they are well combined.
⏱️ 2 min•🌡️ 375 - 2
Add the sour cream and melted butter to the whisked eggs. Whisk until the mixture is smooth and thoroughly combined. Stir in the 2 tablespoons of hot honey.
⏱️ 3 min - 3
To the wet mixture, add the drained canned corn kernels, creamed corn, diced fresh jalapeños, and diced green chilies. Season with freshly ground black pepper and salt, mixing well to distribute the spices.
⏱️ 5 min - 4
Fold in 1 1/2 cups of the shredded pepper jack cheese and 3/4 of the crumbled cooked bacon. Use a spatula to gently combine all ingredients until evenly distributed.
⏱️ 3 min - 5
Add the entire box of Jiffy corn muffin mix to the bowl. Mix until just combined, being careful not to overmix, as this can lead to a tough pudding.
⏱️ 2 min - 6
Thoroughly grease a baking dish (such as a 9x13 inch casserole dish or a cast iron pan) with butter.
⏱️ 1 min - 7
Pour the corn pudding mixture into the greased dish, spreading it evenly. Top the mixture with the remaining 1/2 cup of shredded pepper jack cheese and arrange the thin slices of fresh jalapeño on top for garnish.
⏱️ 2 min - 8
Bake for 35-40 minutes, or until the pudding is golden brown on top, bubbly around the edges, and cooked through in the center. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 375 - 9
Once out of the oven, sprinkle the hot pudding with flaky salt. Add the remaining crumbled cooked bacon over the top, drizzle with the additional hot honey, and garnish with fresh chopped chives before serving.
⏱️ 2 min