Hartwell Farm Corn Pudding

Sam Jones/Quinn Brein


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


Heat the oven to 350 degrees 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.

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.


6 to 8 servings

Leave a Comment