Jalapeño, Pepper Jack, and Bacon Corn Pudding

Serves 1
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Directions

  1. 1Crack and beat the eggs in a bowl.
  2. 2Add sour cream to the eggs and whisk until combined.
  3. 3Melt the butter.
  4. 4Pour the melted butter into the egg and sour cream mixture.
  5. 5Whisk the mixture until combined.
  6. 6Add hot honey to the mixture.
  7. 7Add whole kernel corn and cream-style sweet corn to the mixture.
  8. 8Add fresh jalapeños and green chiles to the mixture.
  9. 9Whisk until combined.
  10. 10Season with salt and black pepper.
  11. 11Add shredded pepper jack cheese.
  12. 12Add crumbled bacon.
  13. 13Mix everything together.
  14. 14Add Jiffy corn muffin mix.
  15. 15Fold everything together.
  16. 16Grease a baking dish with butter.
  17. 17Add the mixture to the greased baking dish.
  18. 18Spread the mixture evenly in the dish.
  19. 19Top with more shredded pepper jack cheese.
  20. 20Place fresh jalapeño slices on top.
  21. 21Bake until golden brown and bubbly.
  22. 22Once out of the oven, hit it with some flaky salt.
  23. 23Add more crumbled bacon.
  24. 24Drizzle with hot honey.
  25. 25Garnish with fresh chives for color.

Ingredients

  • 1 box Jiffy Corn Muffin Mix
  • 1 stick unsalted butter, melted
  • 2 large eggs, beaten
  • 1 can whole kernel corn, drained
  • 1 can cream-style sweet corn
  • 1 cup full-fat sour cream
  • 1 tbsp hot honey
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lb bacon, cooked until crisp and crumbled
  • 2 fresh jalapeños, seeded and finely diced
  • 1 can mild green chiles
  • 1.5 cups shredded pepper jack cheese
  • flakey salt
  • chopped chives for garnish

Equipment

bowlwhiskbaking dishspatula

Tips

  • If you make this for Thanksgiving, I would make two.