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.
Servings: 8 Servings
Calories: 543kcal
Ingredients
- 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
Candied Jalapeños
- 1/2 cup granulated sugar
- 4 tablespoons honey
- 1 cup apple cider vinegar
- pinch of salt
- 6 jalapeños sliced
Instructions
- 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.
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.
Nutrition
Calories: 543kcal | Carbohydrates: 66g | Protein: 13g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 414mg | Potassium: 459mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1285IU | Vitamin C: 16.7mg | Calcium: 230mg | Iron: 1.5mg