Bacon Cheddar Corn Pudding Recipes

CHEESY BACON AND CORN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, whisk together the melted butter, cream cheese, milk, salt, and pepper until well combined.
• Add the corn, bacon, and one cup of shredded cheese. Stir to coat the corn with the cream cheese mixture.
• Pour the mixture into a 9x13 baking dish and bake in the preheated oven for 20 minutes. Then, remove the casserole and top with remaining shredded cheese. Return to the oven and bake for 10 minutes, until cheese is melted.

BACON-CHEDDAR CORN PUDDING

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
• Top casserole with bacon mixture; bake 15 min. or until lightly browned.

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

FRESH CORN AND BACON PUDDING

Steps:

• Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.

SCALLION BACON AND CHEDDAR CORN PUDDING

Steps:

• 1. Preheat oven to 350. Grease a 2 quart casserole dish. Inna large bowl, stir together flour, cornmeal, baking powder, salt, and pepper.
• 2. In the work bowl of a food processor, place 3 1/2 cups of corn; pulse until smooth. Add corn pur'ee, sour cream, and eggs to flour mixture, stiring just until combined. Stir in 1/2 cup cheese, green onion, bacon,and remaining whole-kernel corn.
• 3. Pour batter into prepared casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake for 55 minutes or until casserole is puffy and center is nearly set.

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

CORN PUDDING WITH BACON

Steps:

• Preheat oven to 325 degrees F.
• Grease a 2-quart baking dish with margarine (Discard excess).
• Cook 3 slices of bacon until crispy. (Discard drippings).
• Chop bacon into small pieces.
• Melt butter (I use the microwave for approximately 25 seconds on high).
• Beat eggs, butter and spices together in a 2-quart bowl.
• Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
• Pour mixture into the baking dish.
• Bake for 90 minutes or until an inserted toothpick comes out clean.
• As it cools, the corn pudding deflates.
• Serve warm. (I love it chilled too!).
• Enjoy!