Hearty Corn Pudding
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
YIELD: 8 servings.
Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.
Ingredients
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4 large eggs
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1/2 cup heavy whipping cream
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3 tablespoons sugar
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3 tablespoons cornstarch
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1/2 to 1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (14-3/4 ounces) cream-style corn
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4 bacon strips, cooked and crumbled
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4 green onions, chopped
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1/2 cup shredded cheddar cheese
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Maple syrup, optional
Directions
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1.
In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla, salt and cayenne until smooth. Stir in the corn, cream-style corn, bacon and onions. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese.
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2.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. Serve with syrup if desired.
Nutrition Facts
1 piece: 241 calories, 12g fat (6g saturated fat), 137mg cholesterol, 575mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 8g protein.
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