Slow-Cooked Jalapeno, Corn and Bacon Bread Pudding

{gluten-free}

Today is a day for comfort food to warm the soul. With farmer's market ingredients as my “Chopped” basket ingredients (a la Food Network), what could I make?

With rosemary jack cheese, eggs, buttermilk and scallions from last week’s farmers market I scoured the freezer, frig and pantry I decided on corn pudding. Hubby likes to cook a package of bacon every Sunday morning, for easy weekday sandwich building. I snagged some of the bacon for this.

I think the recipe would have fed at least four adults for dinner, if it was the only thing served. (I added salad). There was barely enough for breakfast leftovers after two adults ravaged the pot. I was so disappointed not to be able to feed my soul for a few days from this meal.

Don't have buttermilk? Use milk, cream, half and half, etc. Substitute crusty bread for the cornbread, if desired. Next time I plan to double the recipe to have leftovers on hand.

What you need:

• 2 jalapenos
• 1 tbs extra virgin olive oil
• cooking spray
• 3/4 c heavy cream
• 3/4 c buttermilk
• 2 eggs, lightly beaten
• 1/4 c yellow cornmeal
• 1 c rosemary jack shredded cheese (sub with cheddar, Swiss, Gruyere, etc)
• 6 slices bacon, cooked and chopped
• 3 green onions, sliced
• 2 c frozen corn kernels
• freshly ground sea salt and black pepper, to taste
• 2 c cubed corn bread

What you do:

• Heat oven to 425°.
• Prepare baking sheet with foil.
• Place peppers on sheet and drizzle with EVOO.
• Cook 10-12 min, or until charred, turning halfway.
• Remove peppers from oven, allow to cool about 15 min.
• Remove stems from peppers, peel, and slice in half vertically.
• Carefully remove seeds and discard.
• Chop peppers and set aside.
• Coat inside of cooker with cooking spray.
• In lg bowl add cream, buttermilk, eggs, cornmeal and cheese.
• Mix well.
• Add bacon, onion, corn and peppers.
• Season with salt and pepper.
• Pour into slow cooker.
• Gently mix in corn bread.
• Cover and cook on low for 2 1/2 hours.
• If you want more crispy top, heat oven to 425°, transfer slow cooker to oven and cook for 15 min, until top browns slightly.