Best Bacon Cheddar Corn Pudding Recipes

CHEDDAR CORN PUDDING WITH BACON

Cheddar Corn Pudding with Bacon image

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided

Steps:

Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

BACON-CHEDDAR CORN PUDDING

Bacon-Cheddar Corn Pudding image

Introducing the best corn pudding in town. With ranch dressing, cheddar cheese and bacon, it'll be a crowd favorite at your next brunch.

Provided by My Food and Family

Categories Dairy

Time 1h10m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

2 eggs, beaten
1 can (15 oz.) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
4 slices cooked OSCAR MAYER Bacon, crumbled
4 green onions, sliced

Steps:

Heat oven to 375°F.
Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
Top casserole with bacon mixture; bake 15 min. or until lightly browned.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

SCALLION BACON AND CHEDDAR CORN PUDDING

SCALLION BACON AND CHEDDAR CORN PUDDING image

This recipe is great for special occasions especially Christmas. My family loves it.

Provided by kay cooper

Categories Side Casseroles

Number Of Ingredients 11

Ingredients

1/4 c all purpose flour
2 Tbsp cornmeal
2 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 (32) oz bag frozen whole-kernel corn, thawed and divided
1 1/2 c sour cream
3 large eggs
1 c shredded mild cheddar cheese,divided
1/2 c chopped green onoin
5 slice bacon, cooked and crumbled

Steps:

1. Preheat oven to 350. Grease a 2 quart casserole dish. Inna large bowl, stir together flour, cornmeal, baking powder, salt, and pepper.
2. In the work bowl of a food processor, place 3 1/2 cups of corn; pulse until smooth. Add corn pur'ee, sour cream, and eggs to flour mixture, stiring just until combined. Stir in 1/2 cup cheese, green onion, bacon,and remaining whole-kernel corn.
3. Pour batter into prepared casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake for 55 minutes or until casserole is puffy and center is nearly set.