Corn Pudding

{170 g} 12

servings

Ingredients:

{20 g} 4

strips Thick Cut Bacon, Diced

{331 g} 1

Sweet Onion, Diced

1 cup {125 g}

All-purpose Flour

3/4 cup {0.0 g}

Yellow Corn Meal

3/4 cup {150 g}

Granulated Sugar

1 1/2 TBL {23 g}

Baking Powder

1 1/2 tsp {9.1 g}

Salt

1/4 tsp {0.7 g}

Garlic Powder

{250 g} 5

Large Eggs

1 1/2 cup {240 g}

Half-and-half

1/2 cup {113 g}

Melted Butter

2 1/2 cup {637 g}

Fresh, Canned, Or Frozen Corn Kernels

Instructions:

Preheat oven to 350F/176C. Grease a 3-quart baking dish and set aside.

Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and saute until onions are soft.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.

Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.

Pour batter into prepared pan and bake until center is just barely set, about 30-35 minutes. Do not over-bake!

Source

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