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Indian Corn Pudding with Bacon and Chives

Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.

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