scallion bacon and cheddar corn pudding

Name: SCALLION BACON AND CHEDDAR CORN PUDDING
Yield: 8
Ingredients: 1/4 cup(s) all purpose flour; 2 tablespoon(s) cornmeal; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) ground black pepper; 1 (32) ounce(s) bag frozen whole-kernel corn, thawed and divided; 1 1/2 cup(s) sour cream; 3 large eggs; 1 cup(s) shredded mild cheddar cheese,divided; 1/2 cup(s) chopped green onoin; 5 slice(s) bacon, cooked and crumbled

(1 RATING)

27 Pinches

kay cooper

notasulga, AL

Updated on Dec 22, 2011

This recipe is great for special occasions especially Christmas. My family loves it.

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yield 8 serving(s)

Ingredients

1/4 cup all purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (32) ounce bag frozen whole-kernel corn, thawed and divided
1 1/2 cups sour cream
3 large eggs
1 cup shredded mild cheddar cheese,divided
1/2 cup chopped green onoin
5 slices bacon, cooked and crumbled

How To Make scallion bacon and cheddar corn pudding

Step 1

Preheat oven to 350. Grease a 2 quart casserole dish. Inna large bowl, stir together flour, cornmeal, baking powder, salt, and pepper.

Step 2

In the work bowl of a food processor, place 3 1/2 cups of corn; pulse until smooth. Add corn pur'ee, sour cream, and eggs to flour mixture, stiring just until combined. Stir in 1/2 cup cheese, green onion, bacon,and remaining whole-kernel corn.
Step 3

Pour batter into prepared casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake for 55 minutes or until casserole is puffy and center is nearly set.
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