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