Hartwell Farm Corn Pudding
Yield: 6 to 8 servings
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- 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
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.