This cheddar-corn pudding can be made ahead and refrigerated overnight. Just remove from the refrigerator 30 minutes before baking. —Lynn Albright, Fremont, Nebraska
Cheddar Corn Pudding with Bacon
Updated on Aug. 10, 2023
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.<div data-original-title="" title=""> 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.</div><div data-original-title="" title=""> 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.</div>
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