If you’re looking for a standout side dish this Thanksgiving, this Hot Honey Jalapeño Corn Bread Pudding belongs at the very top of your menu. It hits every note: a warm sweetness from the hot honey, creamy richness from the pepper jack and cheddar, and a perfect kick from fresh jalapeños and crispy turkey bacon.

It’s cozy. It’s bold. It’s unforgettable.
Serve it warm and watch it disappear—there won’t be a single spoonful left.

Macros per serving

448 calories
24g protein
40g carbs
24g fat

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Ingredients (makes 9 servings)

  • 1 box (240g) Jiffy Corn Muffin Mix

  • 115g I Can’t Believe It’s Not Butter Light, melted

  • 2 large eggs, beaten

  • 1 can (425g) whole kernel corn, drained

  • 1 can (425g) cream-style sweet corn

  • 1 cup (225g) reduced-fat sour cream (or low-fat Greek yogurt)

  • 1–2 tbsp hot honey

  • 150g sharp cheddar cheese, shredded

  • 150g shredded pepper jack cheese (reserve some for topping)

  • 200g turkey bacon, cooked until crisp and crumbled (reserve some for topping)

  • 2 fresh jalapeños, seeded and finely diced

  • 115g (1 can) mild green chiles

Finishing

  • Extra hot honey

  • Flaky salt

  • Extra bacon

  • Jalapeño slices

Instructions

  1. Preheat
    Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Mix the wet ingredients
    In a large bowl, whisk together the melted butter, beaten eggs, sour cream (or Greek yogurt), and hot honey until smooth.
  3. Add the corn
    Fold in the drained whole kernel corn and the cream-style corn.
  4. Add the dry mix
    Pour in the Jiffy Corn Muffin Mix and stir until just combined—avoid overmixing.
  5. Fold in the add-ins
    Add the cheddar, pepper jack (reserving a handful), crumbled turkey bacon (reserving a small amount), diced jalapeños, and green chiles. Gently fold everything together.
  6. Transfer to the baking dish
    Spread the mixture evenly into the prepared pan.
  7. Top it
    Sprinkle over the reserved pepper jack cheese, extra bacon, and a few jalapeño slices.
  8. Bake
    Cover with foil and bake for 45–55 minutes. Remove the foil for the final 10 minutes. The center should be set and the top lightly golden. A toothpick should come out mostly clean.
  9. Finish
    Let it rest for 10 minutes, then drizzle lightly with hot honey and finish with a pinch of flaky salt.
  10. Serve
    Slice and serve warm as a Thanksgiving side—or enjoy it all on its own. It’s that good.

Why you’ll love this recipe

  • It’s the perfect balance of sweet heat—hot honey + jalapeños make every bite addictive.

  • Creamy pepper jack and cheddar give it that rich, cozy comfort-food feel.

  • Uses simple pantry staples but tastes like a gourmet holiday side.

  • The crispy turkey bacon adds the best savory crunch.

  • It bakes up golden, fluffy, and incredibly satisfying.

  • It feeds a crowd and disappears fast—everyone goes back for seconds.

  • It works as a holiday side or a standalone comfort dish.

  • It’s macro-friendly without tasting “healthy” at all.

Want more macro-friendly recipes?

If you love recipes like this—comfort food made lighter without sacrificing flavor—you’ll find even more inside Holly’s Macro-Friendly Cookbook, packed with creative, protein-forward meals designed to support your goals and satisfy your cravings. Perfect for the holidays or any time of year.