Baked Corn and Bacon Pudding

Something Extra Holiday 2011

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


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


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