Cheddar Corn Pudding with Bacon

Name: Cheddar Corn Pudding with Bacon
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 3/4 cup chopped sweet onion; 3/4 cup chopped sweet red pepper; 4 large eggs; 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

Total Time Prep: 25 min. Bake: 40 min. + standing

Yield 6 servings

Test Kitchen Approved

This cheddar-corn pudding can be made ahead and refrigerated overnight. Just remove from the refrigerator 30 minutes before baking. —Lynn Albright, Fremont, Nebraska

Ingredients

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs
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 the onion mixture. Transfer to skillet.
Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake pudding 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.

This cheddar-corn pudding can be made ahead and refrigerated overnight. Just remove from the refrigerator 30 minutes before baking. —Lynn Albright, Fremont, Nebraska

Recipe Creator