Indian Corn Pudding With Bacon and Chives |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cooking Light. July 1998. Ingredients:
cooking spray |
2 teaspoons yellow cornmeal |
1 cup chopped onion |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
1/4 teaspoon black pepper |
4 ounces canadian bacon, cut into thin strips |
3 cups fresh corn kernels (about 6 ears) |
1 1/2 cups whole milk, divided |
1/3 cup yellow cornmeal |
1 large egg |
3 tablespoons chopped fresh chives |
Directions:
1. Preheat oven to 350°.
2. Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and saute 3 minutes or until tender.
4. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk.
5. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.
6. Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.
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