This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Ly...
Cheddar Corn Pudding with Bacon
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Lynn Albright, Fremont, Nebraska
Total Time
Prep: 25 min. Bake: 40 min. + standing
Makes
6 servings
Ingredients
1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided
Directions
Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside.
In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet.
Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
