Cook The Book: Corn Pudding Recipe

Name: Cook The Book: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, cut into 1/4-inch pieces; 1 cup (5 ounces) all-purpose flour; 11/2 teaspoons salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon chile flakes; 2/3 cup (3 ounces) cornmeal; 2 eggs, beaten; 2 cups (16 fluid ounces) whole milk; 1 tablespoon granulated sugar; 1 tablespoon white wine vinegar; 3 ounces Cheddar cheese, grated (about 3/4 cup); 3 tablespoons finely chopped fresh chives; 1 cup (8 fluid ounces) heavy cream

Servings: persons

3 slices bacon, cut into 1/4-inch pieces
1 cup (5 ounces) all-purpose flour
11/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon chile flakes
2/3 cup (3 ounces) cornmeal
2 eggs, beaten
2 cups (16 fluid ounces) whole milk
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
3 ounces Cheddar cheese, grated (about 3/4 cup)
3 tablespoons finely chopped fresh chives
1 cup (8 fluid ounces) heavy cream

1
Preheat the oven to 350u00b0F. Butter an 8-inch square baking pan and put the pan in the oven to heat while you prepare the pudding.
2
Fry the bacon until crisp, then transfer it, along with 2 tablespoons of drippings, to a large bowl. If need be, add melted butter so that the total amount of fat equals 2 tablespoons.
3
Measure the flour, salt, baking powder, baking soda, and chile flakes into a bowl and whisk to combine. Stir in the cornmeal.
4
Crack the eggs into the bowl with the drippings, then add the milk, sugar, and vinegar and beat until smooth. Add the dry ingredients and whisk until smooth; the batter will be quite thin. Stir in the cheese and chives.
5
Pour the batter into the heated pan, then pour the cream into the center without stirring. Bake for 50 to 60 minutes. The pudding should quiver slightly when gently shaken, but the edges should be set and lightly browned. Let stand for 15 to 20 minutes before serving.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 slices bacon, cut into 1/4-inch pieces, 1 cup (5 ounces) all-purpose flour, 11/2 teaspoons salt, 1 teaspoon baking powder, and more.

Yes, Cook The Book: Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Corn Pudding

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