Cream Style Corn Pudding Recipe
Corn Pudding has a luscious taste. Corn Pudding gets its taste from corn mixed with bacon, eggs and milk. Corn Pudding is cherished by many around the world.
Ingredients
1 slice bacon
4 to 8 tablespoons sugar
1 can cream style corn
2 eggs
1 cup milk
Pinch of salt
Directions
Cut a slice of bacon into about four pieces and fry until about three quarters done (so it is not too crisp).
Pour the fat into a pie pan, glass baking dish, or any utensil in which you wish to bake the pudding.
Grease the dish well and then pour off the excess fat.
Pour the corn into the dish (Jesse prefers yellow corn, but you can use the white kind too), add the milk, and stir in (do not beat) one whole egg and the yolk of another.
Break up the egg well all through the corn this can best be done with an ordinary table fork.
Sprinkle in, while stirring, 4 to 8 tablespoons sugar, according to the dictates of your own sweet tooth.
The original sweetness of the corn, plus individual taste, rules the sugar quota, so suppose you start with 4 heaping tablespoons in the first pudding and work up or down from there.
Add a pinch of salt and stir in well, and then beat the white remaining from the second egg and fold it in.
Before putting this in the oven, slip little bits of bacon around the edge of the dish.
Bake in a 350° to 375° oven 40 minutes, or until the center is firm.
You can mix this pudding in the morning, except for the beaten egg white, and set it in the refrigerator until later, if you allow it to get to room temperature before attempting to bake it, and also give it a twirl with the fork at the last minute to mix everything up well again.
Add the beaten egg white at the last minute.
For that matter, I have made a very successful corn pudding, if not quite as light a one, by mixing it all beforehand and not even beating the second egg white separately at all.
This is really a time saver for a party or for a big family dinner, as it can be mixed beforehand and cooked along with the roast, and adds greatly to any menu.
Pour the fat into a pie pan, glass baking dish, or any utensil in which you wish to bake the pudding.
Grease the dish well and then pour off the excess fat.
Pour the corn into the dish (Jesse prefers yellow corn, but you can use the white kind too), add the milk, and stir in (do not beat) one whole egg and the yolk of another.
Break up the egg well all through the corn this can best be done with an ordinary table fork.
Sprinkle in, while stirring, 4 to 8 tablespoons sugar, according to the dictates of your own sweet tooth.
The original sweetness of the corn, plus individual taste, rules the sugar quota, so suppose you start with 4 heaping tablespoons in the first pudding and work up or down from there.
Add a pinch of salt and stir in well, and then beat the white remaining from the second egg and fold it in.
Before putting this in the oven, slip little bits of bacon around the edge of the dish.
Bake in a 350° to 375° oven 40 minutes, or until the center is firm.
You can mix this pudding in the morning, except for the beaten egg white, and set it in the refrigerator until later, if you allow it to get to room temperature before attempting to bake it, and also give it a twirl with the fork at the last minute to mix everything up well again.
Add the beaten egg white at the last minute.
For that matter, I have made a very successful corn pudding, if not quite as light a one, by mixing it all beforehand and not even beating the second egg white separately at all.
This is really a time saver for a party or for a big family dinner, as it can be mixed beforehand and cooked along with the roast, and adds greatly to any menu.
