A sweet-savory Thanksgiving corn pudding upgraded with jalapeños, crispy bacon, Pepper Jack cheese, and a hot honey finish — the holiday side dish nobody forgets.
Ingredients
1box Jiffy corn muffin mix (8.5 oz)
1stick butter, melted
2large eggs, beaten
1can whole kernel corn, drained
1can cream-style corn
1cup full-fat sour cream (or Greek yogurt)
1tbsp 1–2 hot honey
Salt & black pepper to taste
1lb bacon, cooked & crumbled (reserve some)
2jalapeños, seeded & diced
1can mild diced green chiles (4 oz)
1cups 1½–2 shredded Pepper Jack cheese (reserve some)
Chives (optional)
Instructions
1
2
Preheat oven to 350°F (175°C) and grease a baking dish.
3
In a large bowl, mix together Jiffy mix, melted butter, eggs, both corns, sour cream, hot honey, salt, and pepper.
4
Fold in crumbled bacon, diced jalapeños, green chiles, and most of the Pepper Jack (save some for topping).
5
Pour into the baking dish and top with remaining cheese and a few extra slices or rings of jalapeños if you like heat.
6
Bake for 45–50 minutes, or until golden around the edges and set in the center.
7
Remove from oven and finish with flaky salt, extra bacon, a drizzle of hot honey, and chives.