Save on Pinterest

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.
Nutrition Facts
3/4 cup: 516 calories, 36g fat (18g saturated fat), 211mg cholesterol, 1117mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 20g protein.

Recommended Video