Corn Pudding,Indian with Bacon and Chives

By MarieR

This is not exactly a dessert, it does fall under the “savory” category.
Serve this as a side dish next to the turkey, or take it to a holiday brunch (maybe add some sausage to it? That’d be tasty!). This can be enjoyed any time of the day, and it comes together easily too.

Ingredients

• Cooking spray
• 2 teaspoons yellow cornmeal
• 1 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 4 ounces Canadian bacon cut into thin strips
• 3 cups fresh corn kernels (about 6 ears)
• 1 1/2 cups whole milk divided
• 1/3 cup yellow cornmeal
• 1 large egg
• 3 tablespoons chopped fresh chives (optional)

Preparation

Step 1

Preheat oven to 350º.
Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.

Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add onion and next 5 ingredients (onion through bacon), and sauté 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.

Spoon mixture into prepared dish. Bake pudding at 350º for 30 minutes or until lightly browned and set. Let stand for 15 minutes.

Serving Sizes: 1/2 cup each