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Description
Silky moist corn pudding is the perfect side dish for any holiday meal!
From Sommer Collier of A Spicy Perspective.
Ingredients
- 4 strips Thick Cut Bacon, Diced
- 1 Sweet Onion, Diced
- 1 cup All-purpose Flour
- ¾ cups Yellow Corn Meal
- ¾ cups Granulated Sugar
- 1-½ Tablespoon Baking Powder
- 1-½ teaspoon Salt
- ¼ teaspoons Garlic Powder
- 5 Large Eggs
- 1-½ cup Half-and-half
- ½ cups Melted Butter
- 2-½ cups Fresh, Canned, Or Frozen Corn Kernels
Preparation
Preheat oven to 350ºF. Grease a 3-quart baking dish and set aside.
Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.
Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.
Pour batter into prepared pan and bake until center is just barely set, about 30–35 minutes. Do not over-bake!
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