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Hartwell Farm Corn Pudding

corn pudding with wooden spoon
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Cornmeal, Rice, Grains
Course
Side Dishes
Sources
Recipes with a History
Not your average corn pudding! This one adds a fun bacon and cheddar topping, elevating the flavor and adding a nice crispy crust. Enjoy as a side dish or for breakfast!

Ingredients
1 can (17 ounces) creamed corn
1 cup milk
1/2 teaspoon salt
pinch of white pepper
1 cup bread crumbs
1 medium pepper, diced
4 strips bacon, slightly cooked, drained and cut into 1-inch squares
1/4 pound cheddar cheese, thinly sliced and cut into 1-inch squares

Instructions

  1. Preheat oven to 350°F. In a large mixing bowl, combine all ingredients except the bacon and cheese in the order given, using a rubber spatula to mix well.
  2. Pour the mixture into a greased 8x8x2-inch baking pan. Arrange the 1-inch squares of bacon and cheese in a checkerboard pattern across the top. Bake until the bacon is browned and the cheese is melted, about 1 hour.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Donna</span> Sun, 08/25/2024 - 22:18
This looks like a quick and tasty recipe. Are the bread crumbs fresh or dried?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/27/2024 - 10:03

Hi, Donna. We used dried bread crumbs, but fresh would also be delicious. Chef's choice!