Corn Pudding with Bacon and Onion

By 12_34

Ingredients

• 3 or 4 slices bacon, fried crisp and crumbled
• 1 medium onion, chopped
• 3 cups uncooked yellow corn kernels, frozen and thawed or canned and very well-drained if fresh corn is unavailable
• 3 large eggs, beaten
• salt and pepper to taste
• 1 1/2 TBSP. bacon grease
• 1 1/2 TBSP. butter or canola oil
• 3 TBSP. sugar or Splenda
• 1 1/8 cups of scalded milk

Preparation

Step 1

Fry bacon in skillet. Drain on paper towels. Crumble and set aside. Pour off all but 2 TBSP. bacon grease.

Saute' chopped onion just until tender in bacon drippings.

Grease a 9x13" baking dish or casserole dish.

Preheat oven to 325 degrees.

Mix corn with remaining ingredients, including bacon and onion. Pour into baking dish and bake at 325 degrees until firm, about 40 minutes.

Test with a knife stuck in middle of pudding. When blade comes out clean, it is done.