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Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
Serves 8
10 mins prep
50 mins cook
60 mins total
It's pretty classic, but then not so much, because I added a little bourbon (I mean, why not?) and a little honey (apparently honey is my new favorite sweetener of choice). I also used cream cheese in this dish to keep the pudding extra moist and creamy. Ok, and I love the flavor it adds too.
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Candied Jalapeños
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.