Hartwell Farm Corn Pudding

Marcia McCance


"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



★★★★★ 1 vote

4 to 6


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

How to Make Hartwell Farm Corn Pudding


  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

Printable Recipe Card

About Hartwell Farm Corn Pudding

Main Ingredient: Vegetable
Regional Style: American

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