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Cheesy Corn Pudding

Diner-StyleOvenPorkStove-Top
Time :1 hour 5 minutes
Yield :6 servings
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Cheesy Corn Pudding blends sweet corn, savory cheese, and bacon in a comforting bake.
Cheesy Corn Pudding is a cozy blend of sweet, savory, and sharp flavors. The sweetness from fresh corn mingles beautifully with the mellow sharpness of cheddar, creating a comforting sensation with each bite. Onions and sweet red peppers add a subtle, savory depth—not to mention color—that livens up your table. As it bakes, the aroma of bacon intermingles with sizzling cheese, filling the kitchen with an enticing warmth.
Cooking this dish offers straightforward pleasure. A cast-iron skillet is perfect here—not only does it hold heat evenly, giving you a consistent bake, but it also transitions smoothly from stovetop to oven. By cooking the onions and peppers until they’re crisp-tender, you achieve the perfect balance—soft but with a slight bite. A quick rest of about 10 minutes after baking lets the pudding settle, leading to cleaner and more satisfying slices.
Sharing this dish is an experience in itself. The cornbread stuffing provides a texture that's both hearty and inviting. It's perfect for gatherings, as the vibrant patchwork of ingredients is as much a feast for the eyes as for the palate. Whether served as a side or the main event, each portion promises a bite of wide-ranging satisfaction. And remember, savoring the slices together is as joyful as the laughter that will undoubtedly accompany them.

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

  • Preheat the oven to 350 degrees F.
  • In a 10-inch cast-iron or other ovenproof skillet, heat the oil over medium heat.
  • Add the onion and the red pepper to the oil and cook, stirring occasionally, until crisp-tender, about 6-8 minutes.
  • Transfer the skillet away from the heat.
  • In a large bowl, whisk the eggs, the cream, the baking soda, the hot pepper sauce, and the salt.
  • Stir the corn, the stuffing, the bacon, 1 cup of the cheese, and the onion mixture into the egg mixture.
  • Transfer the stuffing mixture to the skillet.
  • Bake, uncovered, for 35 minutes.
  • Sprinkle the dish with the remaining cheese.
  • Bake until puffed and golden brown, about 5-10 minutes.
  • Let the pudding stand for 10 minutes.
  • Serve.
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