custardy corn pudding

Call it a “pudding” or call it a “casserole,” Custardy Corn Pudding was always a fall-time favorite with my family. Over the years, I’ve added the bacon for crunch and an enhanced flavor. Crushed pecans would also be a nice addition if you don’t care for bacon. Or, be a purist and just let the corn star on its own.

Easy to make with ingredients probably in your pantry, Custardy Corn Pudding makes dinner a bit more special any time it’s served, whether it’s Thanksgiving or Tuesday night burgers.

Ingredients                                             

1          can (14.75oz) creamed corn

1/2      cup whole kernel corn

2          eggs - lightly beaten

1          cup scalded milk

1/4      cup Panko bread crumbs (or 4 saltine cracker squares - crushed)

4          slices bacon - fried and crumbled

2          tablespoon butter

1          teaspoon sugar

            salt & pepper

Directions                             

Preheat oven to 350F

1.     Beat eggs lightly in medium-size bowl.  

2.     Scald milk (do not boil - a light “film” will be formed across top) and add small amount into eggs to “temper.”  Slowly add remainder of milk to beaten eggs.

3.     Stir in Panko or cracker crumbs.

4.     Add salt, pepper and sugar to mixture.

5.     Stir in creamed corn, whole kernel corn and bacon crumbles

6.     Pour mixture into greased casserole dish.  Dot butter across top of casserole.

7.     Set dish in pan of water - water level about one-third up the sides of casserole dish.

8.     Bake at 350F approximately 90 minutes.  Pudding will begin to brown on top and will be firm around edges.  A knife inserted into middle will be slightly wet.

9.     Cool pudding on rack before serving to allow custard to settle.

Servings:

6

Time:

Prep: 10 minutes

Cook: 90 minutes

Difficulty: