Isaac Hayes' Corn Pudding
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 lb corn kernel, frozen
- 1 (15 ounce) cream-style corn
- 1 1⁄2 cups milk
- 4 ounces chopped pimiento, drained
- 1 medium green bell pepper, chopped
- 3 tablespoons flour
- 3 tablespoons butter, melted
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 4 egg whites, beaten until stiff
- 3 slices cooked bacon, crumbled
- butter or vegetable oil, for baking dish
directions
- Preheat oven to 350 degrees. Generously butter or spray with oil a 3-quart baking dish.
- In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt. Mix well. Fold in the egg whites and gently spread in the prepared dish.
- Bake pudding until it is slightly firm, about 1 hour. Sprinkle with bacon and serve.
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Reviews
-
Made this recipe as indicated, but at the end, I sprinkled only half of it with the bacon! And, as much as I enjoyed the taste of it with the bacon, I did eat more of the plainer version (As much as I like bacon, it doesn't particularly like me!)! I might, however, another time include another can of the kernels! Thanks for sharing the recipe! [Made & reviewed as a recipenap in the Aus/NZ Recipe Swap #22]
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.