hartwell farm corn pudding
"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!
prep time
cook time
method
Bake
yield
4 to 6
Ingredients
- 1 pound can (2 cups) cream-style corn
- 1 cup med-fine dry bread crumbs
- 1 cup milk
- 2 tablespoons chopped green pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces sliced cheddar cheese, cut in 1 1/2-inch squares
- 3 slices bacon, cut in 1 1 /2-inch lengths
How To Make hartwell farm corn pudding
-
Step 1Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
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Step 2Pour into 10x6x2 baking dish.
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Step 3Arrange alternate pieces of cheese and bacon across top in checkerboard fashion.
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Step 4NOTE: 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.
-
Step 5Bake 325 F for 1 to 1 1/4 hours
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Side Casseroles
Keyword:
#cheese
Keyword:
#corn
Keyword:
#bread-crumbs
Keyword:
#square
Keyword:
#pattern
Keyword:
#bacon
Keyword:
#pudding
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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