Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
I hope you don’t mind.
I mean, Monday started off with a crazy awesome appetizer filled with summer produce, crunchy sourdough bread and killer pesto. Tuesday was all about the new S’more, which I totally hope you try at some point this summer. Yesterday I showed you guys maybe one of my new favorite go to burgers. It is healthy and fresh, but at the same time, totally crave worthy – definitely cookout approved.
Today I am going a little more on the classic side and sharing a recipe for corn pudding, which in my mind is a summer cookout staple. Well, corn pudding, grilled corn or cornbread, but you absolutely need some type of corn to ring in Memorial Day, you can’t deny that.
Before I get into the details of the corn pudding, I thought I would tell you all a little more about my Cali trip. After leaving LA on Sunday, we headed down to my cousin Abby’s in San Diego. On Monday and Tuesday I had a work commitment with Old El Paso (super fun stuff BTW), but before that I spent the night at Abby’s. We had a little cookout at her house with my brother (who I think I have gotten totally excited about life in LA and at FIDM), Blake (practically my adopted brother, but basically Kai’s best friend), Abby’s roommate Sarah and Abby’s cousin from her mom’s side, Emily. We did steaks, chicken, sausages, salad, asparagus and grilled corn. I know, kind of a lot of food, but we actually didn’t have an insane overage because we had two boys that pretty much eat like a horse, so it was all totally cool.
Anyway, I was thinking that the only thing missing from our spread was some kind of carby dish. I.E corn bread or even corn pudding. Since I had just made this pudding before I left home it was fresh on my brain so I mixed up a batch to add our table. It tasted awesome and since we were in warm San Diego it really felt like summer, ahhh!
Oh, and so incredibly glad I was not home this past week since it snowed. I think I mentioned this yesterday, but oh my gosh.
Just to give you all some background, about this trip, I met up with my brother Malachi (Kai) and cousin Abby in LA on Friday. Blake and I flew in from Colorado, Kai from Ohio and Abby kindly made the drive up to LA to pick us up from the airport and hang with us for the weekend (yeah!). Straight from the airport we headed to FIDM (Fashion Institute of Design and Merchandising), which was a school I was accepted to a couple of years ago, but then decided that food was more my thing. BUT they have this incredible digital media program that I think would be so perfect for Kai, so I convinced him that he needed to apply. Once I found out that I needed to make a trip to San Diego to meet with Old El Paso, I told Kai that he needed to go with me and visit FIDM. He of course didn’t argue with a free trip to Cali…don’t ask me how Blake ended up tagging along, but he just pretty much goes everywhere now. Anyway, to keep things short, Kai ended up loving the school and seems really excited about their video program. I think just seeing all the cameras and computers made him think, “whoa, I could do this for college?? I am so in”.
I was pretty excited about this, since I too think it is an amazing school. PLUS, I obviously cannot wait to visit him.
After visiting FIDM we found a place to stay on Airbnb in Venice Beach and spent the rest of the weekend exploring.
I think I will fill you in on the rest of my trip tomorrow. I feel like this is getting annoying long, and I should probably get on with the corn pudding.
Ok, so this sweet Kentucky bourbon corn pudding.
Like I said earlier, 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.
The rest is pretty simple, fresh corn (you can use frozen if you cannot find fresh), some butter (of course), some milk and a little basil. Since it’s almost summer, my basil addiction seems to be starting back up again. It seems to take a break in the fall and winter months, but once late spring hits, it’s basil on and in everything – so GOOD.
I also like to add a few pieces of grilled corn kernels to the top of this dish for garnish. I just think it adds some texture and visual appeal, but it’s not a necessity…or maybe it’s just because I love grilled corn.
And oh my gosh, the candied jalapenos??? Those may be my favorite thing ever. Like I think I could put them atop of pretty much anything. I swear they are amazing and they are especially amazing served with this corn pudding. The spicy/sweet combo is KILLER.
Like so good. You’ll love it.
Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
Course: Side Dish
Keyword: corn, jalapenos, pudding
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 ounces cream cheese softened
- 4 cups fresh or frozen corn I prefer fresh when in season
- 1 cup cornmeal
- 1/2 teaspoon salt + pepper
- 1- 1 1/2 cups milk
- 1/4 cup bourbon optional
- 6 tablespoons unsalted butter melted
- 2 eggs
- 1/4 cup honey
- 1 cup sharp cheddar cheese grated
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- 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.
- 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.
- 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.