Jalapeño, Pepper Jack, and Bacon Corn Pudding

• 份量: 6–8
• 活動時間: 10 minutes
• 總時間: 75–90 minutes

食材

Meet the saltier, spicier, cheesier cousin of my classic corn pudding. Same cozy, custard base… just dressed up with jalapeños, pepper jack, crispy bacon, and hot honey.

Ingredients below — full recipe is in my bio!

Base:

1 box Jiffy Corn Muffin Mix (8.5 oz)

1 stick (½ cup / 4 oz) unsalted butter, melted

2 large eggs, beaten

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) cream-style sweet corn

1 cup full-fat sour cream (or full-fat Greek yogurt)

1–2 tbsp hot honey

Pinch of salt and black pepper, to taste (about 1/2 tsp each)

Savory Add-Ins:

1 lb bacon, cooked until crisp and crumbled (reserve some for topping)

2 fresh jalapeños, seeded and finely diced

1 can mild green chiles (4 oz)

1½ to 2 cups shredded pepper jack cheese (reserve some for topping)

Finishing:

Hot honey

Flakey salt

Extra bacon

Chopped chives for garnish

步驟

1Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.

2In a large bowl, whisk together the eggs, sour cream, melted butter, and 1–2 tbsp hot honey until smooth.

3Whisk in both the whole corn and the cream-style corn until evenly combined.

4Stir in the crumbled bacon (save a little for topping), diced jalapeños, green chiles, and shredded pepper jack. Season with salt and black pepper.

5Gently fold in the corn muffin mix just until incorporated.

6Pour the mixture into the greased dish. Top with a light handful of extra pepper jack and a few slices of fresh jalapeño if you want it to look pretty.

7Bake for 60 to 70 minutes, covering loosely with foil halfway through to prevent burning. The cheese makes it a little harder to tell when it’s done, but you’re looking for:

◦a lightly golden top

◦edges set

◦a slight wobble in the center (custardy, not loose)

Note: Every oven is different, so start checking around the 60-minute mark.

8Sprinkle with flakey salt and let it rest for 10 to 15 minutes so it sets into that perfect custardy texture.

9Finish with chives, a little hot honey, and extra bacon. Serve warm and enjoy.

筆記

•You can mix everything together the day before to save time. Just pour the batter into your greased baking dish, cover it tightly with plastic wrap, and refrigerate overnight. The next day, take it out about 30–45 minutes before baking to let it come to room temp so it bakes evenly.

•You can load it up with all the savory add-ins — green chiles, scallions, fresh or pickled jalapeños (or both), bacon, shredded cheese — or keep it simple with just one or two.

•It pairs perfectly with everything from roast turkey and ham to barbecue and chili, and it’s just as good warm, room temp, or reheated the next day.

•Reheating tip: Warm leftovers at 300°F for 10–15 minutes. It brings the custardy texture right back without drying it out.

Tips to Take It From Good to Great

•Char Your Jalapeños: Give the jalapeños a quick char in a hot skillet before chopping. It adds a deeper, smoky flavor that works beautifully in the savory version.

•Mix Your Cheeses: Pepper jack is perfect, but adding a little sharp cheddar or Monterey Jack gives you a creamier melt and a fuller flavor.

•Crispy Bacon Matters: Cook the bacon until it is truly crisp, then fold 3/4 into the batter and save the rest for the top. You get both flavor and texture in every bite.

•Green Chiles for Depth: A small can of mild green chiles adds extra savoriness without overpowering the dish. It rounds everything out.

•Cayenne Kick: If you like a little heat, add a pinch of cayenne to the batter. It lifts the whole flavor profile without making it too spicy.

•Extra Cheese on Top: Sprinkle extra cheese on top before baking. It melts into a golden, bubbly layer that makes the savory version feel extra special.