Baked Corn and Bacon Pudding
Recipe Center

Baked Corn and Bacon Pudding
Baked Corn and Bacon Pudding
6 strips Raley's Peppered Bacon
1 Large onion, chopped
6 tbsp. flour
3 cups milk
4 eggs
6 tbsp. cornmeal
1/2 cup shredded Parmesan cheese
3 cups corn kernels
1-1/2 tsp. garlic salt
1-1/2 tsp. sugar

Prep: 20 minutes, Cook: 30 minutes, Serves: 8 

1. Preheat oven to 400°F and lightly butter a 13x9-inch casserole dish.

2. Cook bacon in a large skillet until very crisp. Remove from skillet and drain on paper towels; coarsely crumble. Drain all but 1 tbsp. grease from skillet.

3. Add onion to skillet and cook for 5 minutes over medium heat to soften. Add flour and cook for 1 minute more.

4. Transfer to a large bowl and whisk in milk, then eggs and cornmeal. Stir in remaining ingredients. Pour into prepared dish and bake for 30 minutes or until center is set. 

Nutritional Information:
241 calories, 13 g protein, 10 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 2 g fiber, 10 g sugar, 115 mg cholesterol, 442 mg sodium, 7 points