Corn Pudding with Bacon
Elevate your comfort food game with this rich and savory Corn Pudding with Bacon! Made with sweet corn kernels, creamy milk and heavy cream, and a touch of sugar for balance, this classic dish takes a decadent twist with crispy crumbled bacon folded right in. The optional addition of shredded cheddar cheese adds a luscious, gooey layer of flavor, while a golden, slightly crisp top offers the perfect contrast to its soft and custardy interior. Each bite is bursting with smoky, sweet, and savory notes, making it a show-stopping side dish for holidays, potlucks, or weeknight dinners. Garnished with fresh chives for a pop of color and freshness, this easy-to-make recipe combines a quick 15-minute prep time with irresistible results. Whether served alongside roasted meats or enjoyed on its own, this corn pudding is destined to become a family favorite!
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 3 tablespoons Granulated sugar
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter (melted)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Cheddar cheese (shredded, optional)
- 2 tablespoons Chives (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similarly sized casserole dish with butter or non-stick spray.
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon slices from the skillet and place them on a plate lined with paper towels to cool. Once cooled, crumble the bacon into small pieces and set aside.
In a medium mixing bowl, whisk together the eggs, whole milk, and heavy cream until the mixture is fully combined and smooth.
Add the granulated sugar, all-purpose flour, melted butter, salt, and black pepper to the egg mixture. Whisk until the batter is smooth and there are no lumps of flour.
Stir in the sweet corn kernels and half of the crumbled bacon pieces (reserve the other half for topping). If you are using shredded cheddar cheese, stir it in at this point.
Pour the corn mixture into the prepared baking dish and smooth the top with a spoon or spatula.
Sprinkle the reserved bacon pieces evenly over the top of the pudding.
Bake the corn pudding in the preheated oven for 40-45 minutes, or until the top is lightly golden and the center is set. You can insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Remove the pudding from the oven and let it cool for 5-10 minutes. This allows it to set further, making it easier to serve.
Garnish the top with chopped chives, slice into portions, and serve warm. Enjoy your delicious Corn Pudding with Bacon!
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 74.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 810 mg | 62% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
