Ingredients:

  • 1 can (14.75 oz / 418g) creamed corn
  • 1 can (15.25 oz / 432g) whole kernel corn, drained
  • 2 large eggs
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240ml) sour cream
  • 1 cup (125g) cornmeal
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (30g) minced jalapeño
  • 1/4 cup (30g) crumbled cooked bacon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish with butter. In a large bowl, whisk the eggs until smooth, then stir in the melted butter and sour cream until the mixture is a uniform, pale yellow.
  2. Gently fold in the creamed corn and drained whole kernel corn. Stir in the cornmeal, salt, and pepper. If making the jalapeño version, fold in the minced jalapeño and crumbled cooked bacon now.
  3. Fold in the shredded cheddar cheese, reserving a small handful for the topping. Pour the mixture into the prepared baking dish and sprinkle the remaining cheese over the surface.
  4. Bake for 50-60 minutes until the top is mahogany-colored and the edges have slightly pulled away from the dish. Let the pudding rest for 10 minutes before slicing to allow the custard to firm up.