Sweet Kentucky Bourbon Corn Pudding With Candied JalapeñOs

• 8 ounces cream cheese softened
• 4 cups frozen corn or fresh
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups milk
• 1/4 cup bourbon optional
• 6 tablespoons unsalted butter melted
• 2 eggs
• 1/4 cup honey
• 1 cup sharp cheddar cheese grated
• 1/2 cup granulated sugar
• 4 tablespoons honey
• 1 cup apple cider vinegar
• 1 pinch salt
• 6 jalapenos sliced

1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. If your batter seems thick add milk to make it pourable, but no more than 1/2 cup. Stir in the cheddar cheese.
3. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until lightly golden and no longer wiggly in the center. Allow to sit 10 minutes before serving. Serve warm with the candied Jalapenos.
4. Candied Jalapenos: Add the 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 jalapenos and cook 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.

cream cheese, frozen corn, cornmeal, salt, pepper, milk, bourbon optional, butter, eggs, honey, cheddar cheese, granulated sugar, honey, apple cider vinegar, salt, jalapeufos

Taken from www.yummly.com/recipe/Sweet-Kentucky-Bourbon-Corn-Pudding-with-Candied-Jalapenos-1167513 (may not work)