Recipe: Corn Pudding with Cheddar and Bacon
The following recipe is subject to family discretion. It contains ingredient materials (such as butter, cream and bacon) which may be offensive to some viewers. It also contains canned cream corn along with the fresh, which I once tried omitting. The result lacked the familiar creamy texture that my family adores so... it's back. If I haven't lost you yet, you may find this to be the best doggone corn pudding you've ever tasted.
- 4 tablespoons (1/2 stick) unsalted butter
- 3 eggs
- 1/4 cup all-purpose flour
- 1 1/4 cups heavy cream
- 1 small can (81/2 ounces) creamed corn
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup cooked, chopped bacon
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups shredded sharp Cheddar cheese
1. Preheat oven to 375 degrees.
2. Place the butter in a 1 1/2-quart casserole. Heat in the oven to melt.
3. In a small bowl, beat the eggs until foamy.
4. Place the flour in a large bowl and stir in the cream until thickened. Add the beaten eggs, followed by the creamed corn, salt, corn kernels, bacon and pepper, stirring thoroughly after each addition.
5. Pour the mixture into the buttered casserole and stir to incorporate the butter. Bake fro 10 minutes, then stir. Bake another 10 minutes and stir. Then bake an additional 20 minutes without stirring. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese has melted.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Nov. 22, 2010.