Corn Pudding with Cheddar and Bacon

Corn Pudding With Cheddar and Bacon

I’ll start with the disclaimers: The following recipe is subject to family discretion. It contains ingredient materials (such as butter, cream and bacon) which may be offensive to some viewers. It also contains canned cream corn along with the fresh, which I once tried omitting. The result lacked the familiar creamy texture that my family adores so….it’s back.

If I haven’t lost you yet, you may find this to be the best doggone corn pudding you’ve ever tasted. I wanted to added a chopped chipotle pepper but was voted down, yet again.
But hey! It’s Thanksgiving. We’re all adults, right? If you’d like to add chipotles for a smokin’ hot review, go for it!

Recipe: Corn Pudding with Cheddar and Bacon


  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 1 1/4 cups heavy cream
  • 1 small can (81/2 ounces) creamed corn
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 cup cooked, chopped bacon
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups shredded sharp Cheddar cheese


  1. Preheat oven to 375˚.
  2. Place the butter in a 1 1/2-quart casserole. Heat in the oven to melt.
  3. In a small bowl, beat the eggs until foamy.
  4. Place the flour in a large bowl and stir in the cream until thickened. Add the beaten eggs, followed by the creamed corn, salt, corn kernels, bacon and pepper, stirring thoroughly after each addition.
  5. Pour the mixture into the buttered casserole and stir to incorporate the butter. Bake fro 10 minutes, then stir. Bake another 10 minutes and stir. Then bake an additional 20 minutes without stirring. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese has melted.

Time: 40 minutes

Number of servings (yield): 6-8

Copyright © Peggy Lampman’s dinnerFeed.

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2 Responses to Corn Pudding with Cheddar and Bacon

  1. John Hartman says:

    I’m so glad I found this site…I decided to bring something different to Thanksgiving, Googled “corn pudding”and your recipe with bacon and cheddar sounded good…and is it ever !! What surprised me was how only the elders ( 60 and up ) knew what corn pudding was..the kids and grand kids had never heard of it..they loved it…a couple of them said it would be good for breakfast…after all, it is bacon, egg and cheese. I love the idea of chipotles and using kielbasa or other smoked cut calories, I would imagine evaporated skim milk might work as would Laughing Cow or other lower fat cheese. But, for those special days, I’ll stick with butter and cream. I look forward to trying more recipes from this site and will pass this link on to my other foodie friends. John Hartman, Branford, CT.

    • Peggy says:

      Hi John! Glad you like the recipe – it (as the others on this site) results from making many versions of corn pudding, esp. at this time of the year, through the years. I think I’ll try using low-fat evaporated milk myself (but not for holidays!) Good eatin’ – Peggy

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