Order Your Almanac Today!

Hartwell Farm Corn Pudding

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
6 to 8 servings
Category
Cornmeal, Rice, Grains
Course
Side Dishes
Sources
Recipes with a History
Print Friendly and PDF
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

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.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Donna (not verified)

3 months 2 weeks ago

This looks like a quick and tasty recipe.
Are the bread crumbs fresh or dried?