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 For Cheddar Corn Pudding with Bacon Recipe
1 tablespoon Olive oil
0.75 cup Chopped Sweet Onion
0.75 cup Chopped sweet red pepper
4 Large eggs, room temperature
1 cup Heavy whipping cream
1 teaspoon Baking soda
1 teaspoon Hot pepper sauce
0.5 teaspoon Salt
2 cup Fresh Or Frozen Corn
2 cup Crushed cornbread stuffing
0.5 pound Bacon strips, cooked and crumbled
1.5 cup Shredded sharp cheddar cheese, divided
Nutrition value
377
calories per serving
27 g Fat18 g Protein13 g Carbs6 g FiberOther
Current Totals
27 g Fat
18 g Protein
13 g Carbs
6 g Fiber
MacroNutrients
Carbs
13 g
Protein
18 g
Fiber
6 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
450 mg
Iron
2 mg
Vitamin A
419 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
0 mg
Phosphorus
332 mg
Selenium
21 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
