Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Hartwell Farm Corn Pudding

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Cornmeal, Rice, Grains
Course
Side Dishes
Sources
Recipes with a History
Not your average corn pudding! This one adds a fun bacon and cheddar topping, elevating the flavor and adding a nice crispy crust. Enjoy as a side dish or for breakfast!

Ingredients
1 can (17 ounces) creamed corn
1 cup milk
1/2 teaspoon salt
pinch of white pepper
1 cup bread crumbs
1 medium pepper, diced
4 strips bacon, slightly cooked, drained and cut into 1-inch squares
1/4 pound cheddar cheese, thinly sliced and cut into 1-inch squares

Instructions

  1. Heat the oven to 350 degrees F. In a large mixing bowl, combine all ingredients except the bacon and cheese in the order given, using a rubber spatula to mix well.
  2. Pour the mixture into a greased 8x8x2-inch baking pan. Arrange the 1-inch squares of bacon and cheese in a checkerboard pattern across the top. Bake until the bacon is browned and the cheese is melted, about 1 hour.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Donna</span> Sun, 08/25/2024 - 22:18
This looks like a quick and tasty recipe. Are the bread crumbs fresh or dried?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/27/2024 - 10:03

Hi, Donna. We used dried bread crumbs, but fresh would also be delicious. Chef's choice!