Nothing sounds much more Southern than Cheesy Corn Pudding! And you know with a name like that, you’re going to be feelin’ full as a tick once you’re done with it. After a long, grueling day of work, imagine coming to the table filled with your favorite main course and next to it is this cheesy, savory, creamy side. As you dig into it, you find crispy pieces of bacon, sweet cornbread crumbles, and juicy corn—what a treat! This delightful Cheesy Corn Pudding from the South will have you grinning ear-to-ear, happy as a clam at high tide!
Ingredients
- 1 tablespoon olive oil
- 3/4 cup sweet onion, chopped
- 3/4 cup sweet red pepper, chopped
- 4 large eggs, room temperature
- 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 cornbread stuffing, crushed
- 1/2 pound bacon strips, cooked and crumbled
- 1 1/2 cups sharp cheddar cheese, shredded and divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a 10-inch cast-iron or other ovenproof skillet, heat the oil over medium heat.
Step 3 –Add the onion and the red pepper to the oil and cook, stirring occasionally, until crisp-tender, about 6-8 minutes.
Step 4 –Transfer the skillet away from the heat.
Step 5 –In a large bowl, whisk the eggs, the cream, the baking soda, the hot pepper sauce, and the salt.
Step 6 –Stir the corn, the stuffing, the bacon, 1 cup of the cheese, and the onion mixture into the egg mixture.
Step 7 –Transfer the stuffing mixture to the skillet.
Step 8 –Bake, uncovered, for 35 minutes.
Step 9 –Sprinkle the dish with the remaining cheese.
Step 10 –Bake until puffed and golden brown, about 5-10 minutes.
Step 11 –Let the pudding stand for 10 minutes.
Step 12 –Serve.
