Sunday, January 8, 2017

Bacon and Chipotle Corn Pudding

A delicious twist on the traditional corn pudding! Thanks to bacon and chipotle chiles, this version is smoky and just a tad spicy. Plus cheese! Lots and lots of cheese! The best part? It's all made in one pan!

I was so disappointed yesterday when I woke to.... rain. The meteorologists seemed certain we'd see substantial snow but of course, mother nature had a different idea. We finally did get a pretty coating of the white stuff but certainly nothing impressive. The upside is that we planned to stay in all weekend so my kitchen was overstocked with goodies and I've been cranking out tasty things to nosh on. Plus we have zipped through our Netflix watch list!

If you're also in the south, and were lucky enough to get a thick layer of snow this weekend, please enjoy it for me!

Meanwhile, I'll be over here drowning my disappointment in this corn pudding. While corn pudding often shows up at BBQ's, I think it's perfectly fitting as a cold weather comfort food. Especially this version, with bacon and chipotle! It's super simple to throw together in your cast iron skillet and has such a delicious smoky flavor. Did I mention the cheese?

We had this alongside ribs but have also made it as an addition to our Thanksgiving table. It goes with a huge variety of "main" dishes making it incredibly versatile.

Kitchen tip: after using the 2 chipotle chiles, divide the remaining chiles (and sauce) into ice cube trays. Freeze, then pop into a freezer bag. You'll never have to toss a mostly full can of chiles again!

Bacon & Chipotle Corn Pudding
5 slices of bacon, cut into 1 inch pieces
2 cups frozen corn, thawed
2 chipotle chiles in adobo (from a can), minced
2 cloves garlic, minced
1/4 teaspoon ground cumin
Pinch of ground nutmeg
1/2 cup cornmeal
1 teaspoon baking powder
Salt, to taste
3 eggs
1 cup half & half
2 cups shredded cheddar or Monterey Jack cheese
1 teaspoon fresh lime juice

Preheat oven to 350F.

In a large cast iron skillet over medium-low heat, fry the bacon until crispy. Remove to a paper towel lined plate and pour off all but 1 tablespoon of the bacon grease left in the pan.

Add the corn and chipotle chiles to the skillet and cook, stirring often, until the corn is fragrant, about 5 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and stir in the cumin, nutmeg, cornmeal, and baking powder. Add salt to taste.

In a mixing bowl, whisk together the eggs, half & half, and cooked bacon. Pour over the corn and stir until well blended. Top with cheese and bake, uncovered, for 25-30 minutes or until the cheese is melted and the pudding is set.

Before serving, pour the lime juice over top. Serve warm.

Source: slightly adapted from The Homesick Texan's Family Table

No comments :

Post a Comment

See Aimee Cook

Designed by:

Munchkin Land Designs Elements by Amy Teets
Designed by Munchkin Land Designs • Copyright 2012 • All Rights Reserved