Fresh Corn And Bacon Pudding Food

CORN PUDDING WITH BACON

Steps:

• Preheat oven to 325 degrees F.
• Grease a 2-quart baking dish with margarine (Discard excess).
• Cook 3 slices of bacon until crispy. (Discard drippings).
• Chop bacon into small pieces.
• Melt butter (I use the microwave for approximately 25 seconds on high).
• Beat eggs, butter and spices together in a 2-quart bowl.
• Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
• Pour mixture into the baking dish.
• Bake for 90 minutes or until an inserted toothpick comes out clean.
• As it cools, the corn pudding deflates.
• Serve warm. (I love it chilled too!).
• Enjoy!

CHEDDAR CORN PUDDING WITH BACON

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

CORN AND BACON CASSEROLE

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

FRESH CORN PUDDINGS

Steps:

• Preheat oven to 350°F. and butter eight 1/2-cup ramekins
• Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
• In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
• Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

CREAMED CORN WITH BACON

Steps:

• Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
• Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
• Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

BACON-CHEDDAR CORN PUDDING

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
• Top casserole with bacon mixture; bake 15 min. or until lightly browned.

SAVORY CORN AND BACON BREAD PUDDING #RSC

Steps:

• Preheat oven to 350 degrees.
• In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
• To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
• In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
• Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.