Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 eggs
- pinch of salt
- 1/2 cup granulated sugar
- 1/4 cup honey
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese grated
- 1/2 teaspoon salt + pepper
- 1 cup cornmeal
- 4 tablespoons honey
- 6 tablespoons unsalted butter melted
- 1 cup apple cider vinegar
- 4 cups fresh or frozen corn (i prefer fresh when in seaso
- 1- 1 1/2 cups milk
- 1/4 cup bourbon (optional)
- 6 jalapeã±os, sliced
- Carbohydrate 44.912590879622 g
- Cholesterol 104.31763388 mg
- Fat 36.2867097831055 g
- Fiber 2.75358341281917 g
- Protein 12.5631898018558 g
- Saturated Fat 21.2931805791445 g
- Serving Size 1 1 Serving (230g)
- Sodium 355.442625574462 mg
- Sugar 42.1590074668028 g
- Trans Fat 3.56979248363011 g
- Calories 572 calories
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.
