Bakin’ With Bacon and King Teddy

The Castle Kitchen is open for business!   Welcome!

‘Tis I…..the King of Bacon and ruler of Castle Baconia and today we’re going to whip up another baconized delightful recipe.   Hopefully something that YOU might find interesting enough to give a try.    Expand your bacon repertoire with the King!    Today’s recipe is so delicious I can’t even think of a word BEYOND “delicious” to use to describe it.   You’ll just have to try it to understand!!

“Corn Pudding With Cheddar and Bacon”

 

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped sweet onion
• 3/4 cup chopped sweet red pepper
• 4 large eggs, room temperature
• 1 cup heavy whipping cream
• 1 teaspoon baking soda
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 2 cups fresh or frozen corn
• 2 cups crushed cornbread stuffing
• 1/2 pound bacon strips, cooked and crumbled
• 1-1/2 cups shredded sharp cheddar cheese, divided

Directions

1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside.
   In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet.
   Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

 

Now doesn’t that sound incredibly good?   Well it is.   Mom went crazy and had it as a side dish with fried chicken.   Well, she and Dad decided they’d definitely found something better to have with fried chicken than the potato salad Mom USUALLY makes with fried chicken.    THIS IS IT!.

I’ll have ANOTHER whopper recipe for you next Saturday so stay tuned………………this is one kitchen that is dedicated to making bacon the most popular recipe ingredient on Planet Earth!

Enjoy the recipe – see you next Saturday!

King Teddy