Egg-Corn Pudding

Makes 6
Prep 15 m
Bake 50 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat 8-inch square glass baking dish with nonstick cooking spray.
  2. 2 of 4 In medium-size skillet, cook bacon until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble.
  3. 3 of 4 In large bowl, whisk together eggs, heavy cream, cornstarch, sugar, vanilla, salt and cayenne until smooth. Stir in crumbled bacon, scallions, whole corn kernels and creamed corn. Pour into prepared pan. Sprinkle cheese over top.
  4. 4 of 4 Bake in 350 degrees F oven 50 minutes or until knife inserted in center comes out clean and top is golden. Let stand 10 minutes. Serve with maple syrup.
Nutrition Information for Egg-Corn Pudding
Servings Per Recipe: 6
Per Serving: 179 mg chol., 8 g sat. fat, 47 g carb., 15 g Fat, total, 343 kcal cal., 10 g pro., 611 mg sodium, 2 g fiber
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Printed from 04/25/2019