halfbakedharvest4.1
Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
It's pretty classic, but then not so much, because I added a little bourbon (I mean, why not?) and a little honey (apparently honey is my new favorite sweetener of choice). I also used cream cheese in this dish to keep the pudding extra moist and creamy. Ok, and I love the flavor it adds too.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●mixing bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2
In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. If your batter seems thick add milk to make it pourable, but no more than 1/2 cup. Stir in the cheddar cheese.
cream cheese (softened)8 ouncescornmeal1 cupeggs2cup honey1/4honey4 tablespoons
3
Pour the batter into the prepared pan and bake for 45 to ⏱️ 50 minutes or until lightly golden and no longer wiggly in the center. Allow to sit ⏱️ 10 minutes before serving. Serve warm with the candied Jalapeños.
jalapeños (sliced)6
4
Candied Jalapeños
jalapeños (sliced)6
5
Add the sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook ⏱️ 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.
cup honey1/4honey4 tablespoonsapple cider vinegar1 cuppinch of saltjalapeños (sliced)6
Nutrition Facts
calories
543 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
4 g
sugar Content
39 g
sodium Content
414 mg
protein Content
13 g
cholesterol Content
117 mg
carbohydrate Content
66 g
saturated Fat Content
15 g
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