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