Honey Chipotle Corn Pudding w/ Candied Jalapeños
- Breonna Huppert
|8 Ounces||Cream Cheese|
|4 Cups||Canned or fresh corn|
|1/2 Tsp||Salt and Pepper|
|1/4 Cup||Honey Chipotle BBQ Sauce|
|6 Tbsp||Unsalted Butter|
|1 Cup||Shredded Sharp Cheddar|
|1/2 Cup||Granulated Sugar|
|1 Cup||Apple Cider Vinegar|
|Pinch of Salt|
1) Preheat the oven to 350°F and grease a 9x13 baking dish.
2) In a medium mixing bowl, combine and beat together the cream cheese(softened), cornmeal, corn, salt and pepper. Mix in 1 cup of milk, Honey Chipotle BBQ Sauce, melted butter, eggs and honey. Stir in cheese.
3) In greased pan, pour in batter and bake for 45-50 minutes. Allow to set for 10 minutes before serving. Serve with candied jalapeños.
4) Meanwhile, add sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook 1 minutes longer, remove from heat and allow to cool.
5) Prepare and enjoy!