Cheddar Corn Pudding with Bacon

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Lynn Albright, Fremont, Nebraska

• 

  Total Time

  Prep: 25 min. Bake: 40 min. + standing
• 

  Makes

  6 servings

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped sweet onion
• 3/4 cup chopped sweet red pepper
• 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 crushed cornbread stuffing
• 1/2 pound bacon strips, cooked and crumbled
• 1-1/2 cups shredded sharp cheddar cheese, divided

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Directions

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside.
  In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet.
  Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts

3/4 cup: 516 calories, 36g fat (18g saturated fat), 211mg cholesterol, 1117mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 20g protein.

source https://www.tasteofhome.com/recipes/cheddar-corn-pudding-with-bacon/

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