This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Lynn Albright, Fremont, Nebraska,
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
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Nutrition Facts
3/4 cup: 516 calories, 36g fat (18g saturated fat), 211mg cholesterol, 1117mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 20g protein.
