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Hartwell Farm Corn Pudding

by

Yield: 6 to 8 servings

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
  • 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.

Updated Sunday, April 21st, 2002
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2 Responses to Hartwell Farm Corn Pudding

  1. Joanne Ervin October 5, 2005 at 1:07 am #

    This pudding was a “must have” for our Concord, MA, Thanksgiving menu. Thanks for relocating the ingredients for me. We always tripled this recipe for our
    family of seven.

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