Directions
- 1Combine two cans of cream corn into a large mixing bowl.
- 2Add one can of fire-roasted corn to the bowl.
- 3Pour in one box of Jiffy cornbread mix.
- 4Add six tablespoons of melted butter.
- 5Mix in half a cup of sour cream.
- 6Add eight strips of crumbled bacon.
- 7Crack and add two eggs to the mixture.
- 8Add two de-seeded and diced jalapenos.
- 9Pour in an 8-ounce bag of Fiesta blend shredded cheese.
- 10Mix all ingredients thoroughly until combined.
- 11Grease a 9x13 baking dish.
- 12Pour the batter into the greased baking dish.
- 13Bake in a preheated oven at 350°F (175°C) for one hour.
- 14Serve and enjoy the loaded corn pudding.
Ingredients
- 2 cans cream corn
- 1 can fire-roasted corn
- 1 box Jiffy cornbread mix
- 6 tablespoons melted butter
- 0.5 cup sour cream
- 8 strips crumbled bacon
- 2 eggs
- 2 jalapenos (de-seeded and diced)
- 8 ounces Fiesta blend shredded cheese
Equipment
large mixing bowlspatula9x13 baking dishoven
Tips
- The recipe calls for 6 teaspoons of melted butter, but 6 tablespoons were used for a richer flavor.
- Use microwaveable bacon for convenience.
- The middle of the corn pudding remains creamy while the edges are golden brown and crispy.
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