Indian Corn Pudding With Bacon and Chives

dicentra's Note:

Cooking Light. July 1998.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• cooking spray
• 2 teaspoons yellow cornmeal
• 1 cup chopped onion
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground red pepper
• ¼ teaspoon black pepper
• 4 ounces Canadian bacon , cut into thin strips
• 3 cups fresh corn kernels (about 6 ears)
• 1 ½ cups whole milk , divided
• 1⁄3; cup yellow cornmeal
• 1 large egg
• 3 tablespoons chopped fresh chives

Directions:

1. Preheat oven to 350°.
2. Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
3. 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 saute 3 minutes or until tender.
4. 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.
5. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.
6. Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.