Kicked-Up Baked Corn Pudding Casserole

I love corn pudding. It's creamy, cheesy, and comforting. But sometimes, I want something a little more exciting. That's why I created this kicked-up version of the classic dish.

This recipe is full of flavor and texture. It's made with fresh corn, cheddar cheese, bacon, and jalapeños. The corn adds sweetness and creaminess, the cheese adds richness, the bacon adds saltiness and smokiness, and the jalapeños add a bit of heat.

This casserole is perfect for a summer barbecue or a casual weeknight dinner. It's also great for potlucks and gatherings. It's sure to be a hit with everyone who tries it!

Ingredients:

• 1 (15 ounce) can whole kernel corn, drained

• 1 (10 ounce) package frozen corn, thawed and drained

• 1 cup shredded cheddar cheese

• 1/2 cup chopped bacon

• 1 jalapeño pepper, seeded and diced

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup milk

• 1 egg

• 1/4 cup melted butter

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine corn, cheddar cheese, bacon, jalapeño pepper, flour, baking powder, salt, and pepper.

3. In a separate bowl, whisk together milk, egg, and melted butter.

4. Add the milk mixture to the corn mixture and stir until just combined.

5. Pour the batter into a greased 9x13 inch baking dish.

6. Bake for 30-35 minutes, or until the casserole is golden brown and set.

7. Serve hot.

Tips:

• For a spicier casserole, add more jalapeño pepper.

• If you don't have bacon, you can use ham or sausage.

• You can also add other vegetables to the casserole, such as chopped green peppers, onions, or tomatoes.

• Serve the casserole with a side of your favorite dipping sauce, such as ranch dressing or salsa.

Enjoy!