Ingredients with Measurements:
- 6 slices of bacon, diced
- 1/2 cup of all-purpose flour
- 1/2 cup of yellow cornmeal
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of corn kernels (fresh or frozen)
- 1 cup of milk
- 1/2 cup of sour cream
- 2 eggs
- 1/4 cup of melted butter
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the diced bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
3. In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
4. In another mixing bowl, whisk together the corn kernels, milk, sour cream, eggs, and melted butter.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the cooked bacon.
7. Pour the mixture into a greased 9-inch square baking dish.
8. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 34g
Protein: 10g
Sodium: 590mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of yellow cornmeal, you can use white cornmeal or corn flour.
- Instead of fresh or frozen corn kernels, you can use canned corn.
Variations:
- Add chopped jalapeños for a spicy kick.
- Add shredded cheddar cheese for extra flavor.
- Use buttermilk instead of regular milk for a tangy taste.
Tips and tricks:
- To make the bacon crispy, cook it over medium heat until it starts to brown and then increase the heat to high.
- Don't overmix the batter, or the pudding will be tough.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
Store leftover bacon corn pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bacon corn pudding in the microwave or oven until heated through.
Presentation ideas:
Serve the bacon corn pudding in individual ramekins or in a large serving dish.
Garnishes:
Garnish with chopped chives or parsley.
Pairings:
Serve the bacon corn pudding with roasted chicken, grilled steak, or a green salad.
Suggested side dishes:
Serve the bacon corn pudding with roasted vegetables or garlic bread.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk.
- If the pudding is too wet, add a little more flour.
Food safety advice:
- Make sure to cook the bacon thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Corn pudding is a traditional Southern dish that dates back to the colonial era. It was originally made with fresh corn kernels and baked in a cast-iron skillet.
Flavor profiles:
The bacon corn pudding is savory, slightly sweet, and has a crispy bacon topping.
Serving suggestions:
Serve the bacon corn pudding as a side dish for a family dinner or a holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A