Food
Hartwell Farm Corn Pudding
By Yankee Magazine|Apr 21 2002|
Yield
6 to 8 servings
Ingredients
1 can (17 ounces) creamed corn
1 cup milk
1/2 teaspoon salt
pinch of white pepper
1 cup bread crumbs
1 medium pepper
4 strips bacon, slightly cooked, drained and cut into 1-inch squares
1/4 pound cheddar cheese, thinly sliced and cut into 1-inch squares
Instructions
Heat the oven to 350 degrees F. In a large mixing bowl, combine all ingredients except the bacon and cheese in the order given, using a rubber spatula to mix well.
Pour the mixture into a greased 8x8x2-inch baking pan. Arrange the 1-inch squares of bacon and cheese in a checkerboard pattern across the top. Bake until the bacon is browned and the cheese is melted, about 1 hour.
This pudding was a “must have” for our Concord, MA, Thanksgiving menu. Thanks for relocating the ingredients for me. We always tripled this recipe for our
family of seven.
I have been making this recipe for holidays for the past 35 years. This is the first time I’ve seen it public. Thanks Yankee!
This is easy to make and a big hit with potlucks. Corn, cheese and bacon guarantee success. Even the leftovers are wonderful. Try it.