Name: Corn Bread Casserole with Bacon, Cheddar and Red Pepper
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 slices bacon (diced); 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 red pepper (seeded and diced); 2 cups sweet corn (16 oz. bag frozen or about 3 ears fresh); 1 cup heavy cream; 4 large eggs; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon hot pepper sauce; 8 ounces shredded sharp cheddar cheese (divided); 3 cups dried crumbled cornbread (or substitute unseasoned cornbread stuffing)

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A spin on a classic from the South, this dense and savory corn bread casserole features sweet corn, crisp and savory bacon, and flecks of red bell peppers and onion. Combined with sweet cornbread, it is all baked together in rich cheddar cheese custard to create a something akin to a hearty soufflé.

Finished corn bread pudding in skillet with spoon

This makes a perfect side for chili, stew -- or a holiday table. And, prep and clean up is quick as could be with the cooking happened in a cast iron skillet that goes straight from the stovetop to 45 minutes in the oven and right to the table.

Ingredients

bacon
olive oil
yellow onion
red bell pepper
sweet corn (frozen or fresh)
heavy cream
eggs
baking powder
salt
hot pepper sauce
sharp cheddar cheese, divided
cornbread (or substitute unseasoned cornbread stuffing)

See recipe card for quantities.

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Instructions

In a 10-½” cast iron skillet over medium heat, sauté bacon until browned. Remove to a paper towel to drain.

Leave 1 tablespoon of bacon fat in skillet and add olive oil. Sauté onions until softened and translucent, about five minutes.

Add red bell pepper and continue to sauté until onions are caramelized and pepper is soft, about five minutes.

Corn Bread Pudding mixing custard in a bowl

In a medium size bowl, whisk together heavy cream, eggs, baking powder, salt, hot pepper sauce. Fold one cup of cheddar.

Corn Bread Pudding mixing in corn and bacon in skilet

Add bacon and corn to the onion/pepper mixture in skillet and stir to combine.

Corn bread pudding -- adding custard to skillet ingredients

Pour custard into the skillet and stir to combine. Press cornbread into the mixture allowing it to absorb. Allow to rest for 15 minutes.

Corn bread pudding topping with cheese toward end of baking

Bake in the skillet, in the middle of the oven until puffed, golden brown, and cooked through, approximately 45 minutes. During the last ten minutes of baking top with remaining cheddar cheese. Let stand for 5 minutes before serving.

Corn Bread Pudding -- in skillet finished

Hint: I can tell from the photos that I need to season my cast iron skilet! To season a cast iron skillet, clean the skillet thoroughly, then apply a thin layer of cooking oil, such as vegetable or canola oil, using a paper towel. Then place it in the oven upside down and bake it for an hour at 350°F. Let is cool completely and then repeat the process a few times to build up a layer of seasoning.

Substitutions

Cornbread: Packageded unseasoned cornbread stuffing can be substituted for the cornbread.
Bacon: Substitute ½ lb. browned mild Italian sausage or brown a ½ lb. of fresh crumbled chorizo.
Vegetarian: Use ½ lb. cooked vegan sausage instead of the bacon.
Cast Iron Skillet: No cast iron skillet? Prepare ingredients in a large skillet and transfer to a baking dish or soufflé dish.

Variations

Go South of the Border: instead of the bacon, brown ½ pound fresh chorizo and substitute the red bell pepper for two seeded and deveined diced poblano peppers. Add a teaspoon of cumin and a ½ teaspoon Mexican chili powder to the custard mix and use cheddar jack cheese instead of cheddar.

Equipment

medium bowl
whisk
10-½" cast iron skillet

Tip

This can be prepared the day before, covered and refrigerated. Let sit uncoveredat room temperature for a half hour before baking.

🍽️ Recipe

Corn Bread Casserole with Bacon, Cheddar and Red Pepper

The Savory Tart

A spin on a classic from the South, this dense and luxurious corn bread casserole features fresh sweet corn, crisp bacon, and flecks of red peppers and onion. Combined with sweet cornbread, all is baked together in rich cheesy cheddar custard.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Side Dish

Cuisine American

Equipment

10-½" cast iron skillet
bowl

Ingredients

6 slices bacon diced
1 tablespoon olive oil
1 medium yellow onion diced
1 red pepper seeded and diced
2 cups sweet corn 16 oz. bag frozen or about 3 ears fresh
1 cup heavy cream
4 large eggs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon hot pepper sauce
8 ounces shredded sharp cheddar cheese divided
3 cups dried crumbled cornbread or substitute unseasoned cornbread stuffing

Instructions

Preheat oven to 350°F.
In a 10-½” cast iron skillet over medium heat, sauté bacon until browned. Remove to a paper towel to drain.
Leave 1 tablespoon of bacon fat in skillet and add olive oil. Sauté onions until softened and translucent, about five minutes. Add red bell pepper and continue to sauté until onions are caramelized and pepper is soft, about five minutes.
In a medium size bowl, whisk together heavy cream, eggs, baking powder, salt, hot pepper sauce. Fold one cup of cheddar.
Add bacon and corn to the onion/pepper mixture in skillet and stir to combine.
Pour custard into the skillet and stir to combine. Press cornbread into the mixture allowing it to absorb. Allow to rest for 15 minutes. Bake in the skillet in the middle of the oven until puffed, golden brown, and cooked through, approximately 45 minutes. During the last ten minutes of baking top with remaining cheddar cheese. Let stand for 5 minutes before serving.
Can be prepared the day before, covered and refrigerated; let stand at room temperature for 30 minutes prior to baking.