Bacon Corn Pudding
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.
Servings: 12 Servings
Calories: 225kcal
Ingredients
- 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
Instructions
- 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.
Notes
To make ahead:
Refrigerate for up to 2 days. Reheat at 350°F for 15 to 20 minutes.Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 114mg | Sodium: 388mg | Fiber: 1g | Sugar: 5g