This Bacon Corn Pudding is an adaptation of a Southern favorite originating from early Native American cooking. It’s an easy side dish, perfect for Thanksgiving or the holidays.
And delicious? Well, who doesn’t love bacon and corn together? The texture is delightful, and the flavor is savory with a hint of sweetness and smokey bacon too.
History of Corn Pudding
Corn pudding has always been a humble dish says author and food historian Betty Fussell. She says, “corn pudding probably originated from the same Native American cooking technique that created corn pone: Cornmeal and water cooked together until it formed thick mush.”
She continued to explain its evolution: “When English settlers started to embellish on the basic Indian recipe for corn pudding, they added eggs, milk, cream, and butter. The dish began to resemble the more classic European notion of a custard, which the British call pudding.”
Adaptations for Today
Today, corn pudding has seen a bevy of adaptations. With additions like chopped onion, goat cheese, peppers, and chilis. All of which would be delicious.
We’ve chosen to simplify those ideas and keep the recipe as close to its first adaptation as possible. Which makes it perfect for Thanksgiving or the holidays.
How to Make Corn Pudding
Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with cooking spray and set aside.
Begin by cooking about 4 ounces of bacon until crispy. Drain and set aside. You will top the corn pudding with bacon.
In a large bowl, whisk 1 egg, cornstarch, and baking powder until smooth. Whisk in the remaining 4 eggs, milk, sour cream, melted butter, sugar, salt, and pepper. Fold in the thawed frozen corn and pour into the baking pan. Sprinkle the top with cooked, crumbled bacon.
Bake the corn pudding until puffed and golden around the edges; 45 to 55 minutes. The center will slightly jiggle. Let cool for 15 minutes before serving.
- 4 ounces bacon
- 5 large eggs, divided
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1/2 cup reduced-fat milk
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups frozen corn, thawed
- Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray and set aside.
- Cook bacon in a large skillet until crisp, about 7 minutes. Drain on a paper towel, cool, and crumble; set aside.
- In a large bowl, whisk 1 egg, cornstarch, and baking powder until smooth. Whisk in the remaining 4 eggs, milk, sour cream, melted butter, sugar, salt, and pepper. Once smooth, fold in the thawed corn. Pour the corn mixture into the prepared baking pan and sprinkle bacon over the top.
- Bake the pudding until puffed and golden around the edges; 45 to 55 minutes. The center will slightly jiggle. Let cool for 15 minutes before serving.
To make ahead:
Refrigerate for up to 2 days. Reheat at 350°F for 15 to 20 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 388mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 8g