Indian Corn Pudding With Bacon and Chives

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

Directions

1. 1

   Preheat oven to 350°.

2. 2

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

3. 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.

4. 4

   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.

5. 5

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

6. 6

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