Smoky Bacon Corn Pudding

By Heather_D

This is an excellent "upgrade" to the usual corn pudding recipes.

Ingredients

• 2 1/2 cups corn kernels, fresh OR frozen and thawed
• 5 eggs
• 2 Tbsp unsalted butter, cubed small
• 2 Tbsp sugar
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 6 slices of bacon, cooked crisp and crumbled
• 1 Tbsp smoked paprika
• 1 1/2 Tbsp salt
• 1 Tbsp cracked black pepper
• 1/4 - 1/2 cup grated Parmesan Cheese
• 3 Tbsp parsley leaves, chopped

Details

Servings 4
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit. Place the corn kernels and eggs into a blender; Puree until thick and smooth. Transfer the puree to a medium-sized bowl and add the butter, sugar, and milk; Fold the added ingredients gently into the corn mixture to incorporate well. Stir the mozzarella cheese and bacon crumbles into the mixture and add the smoked paprika, salt, and pepper. *The mixture should be thick and creamy.* Pour the corn mixture into a greased 8" x 8" glass baking dish or soufflé dish and sprinkle with the Parmesan Cheese and parsley. Bake the corn pudding until browned, about 45 minutes. Allow the pudding to cool for 15 minutes before serving. Serve warm.