Indian Corn Pudding with Bacon and Chives

Cooking Light
8 servings (serving size: 1/2 cup)


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


Preheat oven to 350°.

Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.

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. 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. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.

Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.

Created date

July 1998

Nutritional Information

Calories 143
Caloriesfromfat 26 %
Fat 4.1 g
Satfat 1.6 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 7.9 g
Carbohydrate 20.5 g
Fiber 2.6 g
Cholesterol 41 mg
Iron 0.8 mg
Sodium 313 mg
Calcium 66 mg