Hot Honey Jalapeno Corn Pudding
Hot Honey Jalapeno Corn Pudding
Melanie Richtman
Perfect Dinner Recipe
Products used: 3-in-1 Stainless Steel Roasting Pan
Products used: 3-in-1 Stainless Steel Roasting Pan
Ingredients
- 1 cup of sour cream
- 1 stick of unsalted butter, melted
- 2 eggs
- 1 tablespoon of hot honey
- 1 can of whole corn, drained
- 1 can of creamed corn
- 1 can of green chiles
- 1 fresh jalapeno, diced
- 10 ounces of corn bread mix
- 2 cups of freshly shredded cheese
- ½ cup of bacon bits
- Hot honey, additional bacon bits, and green onions for garnish, if desired.
Directions
- Preheat the oven to 350 degrees fahrenheit and lightly grease your 3-in-1 Stainless Steel Roasting Pan.
- In a mixing bowl, whisk the sour cream, melted butter, hot honey, and eggs until smooth.
- Add the whole corn, creamed corn, green chiles, and jalapenos, and whisk to combine.
- Mix in the bacon and 1 ½ cup of shredded cheese, then add in the corn bread mix and stir it all together until combined. Add salt and pepper to taste.
- Place the corn mixture in your greased Stainless Steel Roasting Pan and top with the remaining ½ cup of cheese and additional bacon or jalapeno if desired.
- Bake for 60-80 minutes, depending on your oven, checking on it every 30 minutes or so. If the cheese on top starts to get too brown, top it with foil.
- Remove the corn pudding from the oven and top it with additional salt, hot honey, and green onions for garnish.
