Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños

By vealam

Ingredients

• Candied Jalapeños:
• 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
• 1/2 cup granulated sugar
• 4 tablespoons honey
• 1 cup apple cider vinegar
• pinch of salt
• 6 jalapeños, sliced

Details

Servings 1
Adapted from halfbakedharvest.com

Preparation

Step 1

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.