Cheddar Corn Pudding with Bacon
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
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1Preheat 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.
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