Hartwell Farm Corn Pudding

Marcia McCance

By
@mmccance

"Checkerboard top of crisp bacon and melty cheese squares" -- that is what it says on the printed recipe I got from "Harmons" a local grocery store in Salt Lake City, Utah where I used to shop. I think I had my mother's penchant for collecting recipes that I stored away. It still sounds good and also interesting. I found exactly one picture of it on the internet and you are looking at it.

What a unique way to dress up a down home recipe for company!!

I will post my mother's corn pudding recipe, too because I did not find either one of them already on JAP

Enjoy!


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Rating:

Comments:

Serves:

4 to 6

Method:

Bake

Ingredients

1 lb
can (2 cups) cream-style corn
1 c
med-fine dry bread crumbs
1 c
milk
2 Tbsp
chopped green pepper
1 tsp
salt
1/4 tsp
pepper
4 oz
sliced cheddar cheese, cut in 1 1/2-inch squares
3 slice
bacon, cut in 1 1 /2-inch lengths

Directions Step-By-Step

1
Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
2
Pour into 10x6x2 baking dish.
3
Arrange alternate pieces of cheese and bacon across top in checkerboard fashion.
4
NOTE: I find the easiest way to cut the bacon is with scissors -- You can cut through the whole 3-stack at precise intervals which makes it speedy, neat, and easy. Using a knife seems to distort the bacon.
5
Bake 325 F for 1 to 1 1/4 hours

About this Recipe

Main Ingredient: Vegetable
Regional Style: American