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!
Several months ago my long-time pal, Mara, told me she was leasing out her home in the fall, and simultaneously renting an apartment for herself and 13-year old twin daughters in Lucca, Italy. As long as she’s access to WIFI, she can conduct her business anywhere, so why not take advantage of our flattened world. … Full recipe post »
I hesitate writing a recipe that would require a trip to the Arctic Circle to purchase (or hunt down) the main ingredient, but here you have it. Besides, I wouldn’t be surprised if Bob Sparrow (Sparrow Meats in Kerrytown) could get you a caribou tenderloin if you wanted one. Our friend, Jack, went hunting with friends on … Full recipe post »
2 Responses to Corn Pudding with Cheddar and Bacon
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 meat..to 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.
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
I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)Cancel reply
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they
are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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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.
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 meat..to 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.
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