Cheddar and Bacon Cornbread Pudding

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    can (15 1/2 ounces) cream style corn

  • 2

    tablespoons unsalted butter, melted

  • 3

    large eggs, beaten

  • 1/2

    cup milk

  • 4

    slices bacon, cooked crisp and crumbled

  • 1 1/2

    cups (6 ounces) shredded Cheddar cheese

  • 1/4

    cup grated Parmesan cheese

  • 3

    whole plain English muffins, split, cut into 1-inch pieces

  • 1/4

    cup finely chopped green bell pepper

  • 1/4

    cup finely chopped onion

  • 2

    tablespoons roasted red peppers, drained and finely chopped

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

Directions

1. Heat oven to 350° F. Spray 2-quart baking dish with nonstick cooking spray; set aside. In large skillet, cook bacon over medium heat, 8 to 10 minutes, turning frequently, until bacon is crisp. Place cooked bacon on paper towels to drain. Discard grease. 2. In large bowl beat eggs slightly with fork. Add cream style corn, melted butter and milk. Stir until well mixed. Add all remaining ingredients. Stir until all ingredients are well mixed. 3. Pour mixture into prepare baking dish. Bake 40 to 45 minutes or until center is set and top is lightly golden brown.

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