My Corn Pudding With Bacon

8
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"I love corn pudding, so I came up with this after trying some that were just not to my taste."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (115.7 g)
  • Calories 301.5
  • Total Fat - 10.3 g
  • Saturated Fat - 5 g
  • Cholesterol - 96.7 mg
  • Sodium - 134.5 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 0.1 g
  • Protein - 8 g
  • Calcium - 17.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Grease a 2-quart square baking dish with pat of butter (Discard excess).

Step 3

Chop bacon into small pieces, set aside.

Step 4

Melt 4 tablespoons butter (I use the microwave for approximately 25-30 seconds on high).

Step 5

Whisk eggs, butter and nutmeg together in a 2-quart bowl.

Step 6

Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.

Step 7

Pour mixture into the baking dish.

Step 8

Bake for 90 minutes or until an inserted toothpick comes out clean.

Step 9

As it cools, the corn pudding deflates.

Step 10

Serve warm. (I love it chilled too!). Enjoy!

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made for the FF&F What's on the Menu? Tag Game & it was excellent. I liked the use of nutmeg w/corn. The bacon was a nice surprise & welcome for its flavor & texture, but I'll crisp it next time vs adding it raw. I also made 2 ramekins to see how well single servings would work & I didn't notice any deflation. This was served w/a leg of lamb & baked apples. Thx for sharing the recipe w/us. We liked it a lot. :-)

(15 Feb 2015)

CameoCook

This was delicious everbody loved it!

review by:
(1 Jan 2013)

Gerry

Wish I would have had my camera handy when this came out of the oven - so golden and so picture worthy. We were a little unsure of the texture but found the bacon really complimented the corn which gave it a nice flavour. I would forego the nutmeg next time and likely snip in some chives and maybe bits of red pepper.

review by:
(16 Sep 2012)