garlic bread corn pudding

★★★★★ 1 Review
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By Kathy Sills
from Harrisville, MS

This is my take on the old fashion corn casserole, made into a flavorable corn pudding!

★★★★★ 1 Review
serves 6
prep time 25 Min
cook time 45 Min
method Convection Oven

Ingredients For garlic bread corn pudding

  • 16 oz
    garlic french bread loaf(thaw only one half of it! keep the other half frozen for later use)
  • 1 md
    onion, diced
  • 1 md
    green bell pepper, diced
  • 1 sm
    jalapeno pepper, seeds removed and diced
  • 1 box
    fully cooked bacon, chopped
  • 1 can
    14.5 oz whole kernel corn, drained
  • 1 can
    14.5 oz cream style corn
  • 2 c
    shredded cheddar cheese
  • 1 1/4 c
    half/half
  • 3 sm
    eggs
  • 1 tsp
    black pepper
  • 1/2 tsp
    salt

How To Make garlic bread corn pudding

  • 1
    preheat oven to 350 degrees. Slice bread into 14 slices or more.
  • 2
    Lightly spray a 9 inch round dish, set aside.
  • 3
    In a medium bolw add the cream style corn, 3 eggs and the 1 1/4 cup half/half, beat with fork until eggs or scrambled. Add the slt and pepper, stir to combine.
  • 4
    In the 9 inch round dish add half the bread slices on bottom. Add half onion, bell pepper, and jalapeno, chopped bacon and half the whole kernel corn. Top with 1 cup of the shredded cheese. Press down to flatten, then pour half the cream style mixture on top.
  • 5
    Add the last of the bread. Add the rest of the onions, bell pepper, jalapeno, bacon and the rest of the whole kernel corn. Add one more cup of shredded cheese. Pour rest of cream corn mixture over the top. Bake for 45 minutes. Add the last cup of cheese the last 5 minutes!
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