Name: Corn Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 4 strips thick-cut bacon, chopped; 1 sweet onion, chopped; 1 c. all-purpose flour; 3/4 c. yellow corn meal; 3/4 c. granulated sugar; 1 1/2 tbsp. baking powder; 1 1/2 tsp. kosher salt; 1/4 tsp. garlic powder; 5 large eggs; 1 1/2 c. half-and-half; 1/2 c. melted butter; 2 1/2 c. fresh, canned, or frozen (thawed) corn kernels

Want to try it?

Start by sizzling chopped bacon in a skillet until it turns red. Add chopped onions and sauté until the onions are very soft.

In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and garlic powder together.

Then whisk in half-and-half, eggs, melted butter, and the bacon and onions.

Stir in corn kernels.

Pour the mixture into a baking dish. You can use frozen or canned corn, but fresh corn is optimal.

Bake the corn pudding until the top is golden and the center is just barely set. The worst thing in the world is to over-bake corn pudding and end up with something more like corn bread.

(Don’t get me wrong, I love cornbread, but it’s no substitution for decadent perfectly cooked corn pudding.)