I love my sister’s recipe for corn pudding, but since I can never make my corn pudding like hers, I thought I would turn to my favorite southern gal, Paula Deen and rev up her rendition of this magnificent corn pudding!
Makes: 8 servings
Here’s what you’ll need:
2 Tbsp cornmeal
2 tsp baking powder
1 tsp ground black pepper
1 tsp salt
1 (32 ounce bag) frozen sweet corn kernels
8 strips bacon, cooked, chopped, and drained
1 (16 oz) container sour cream
1 1/4 cups pepper jack cheese, shredded, divided
3 large eggs
1/2 cup chopped red bell pepper
1 Tbsp fresh cilantro, chopped
Preheat oven to 350 degrees. Spray a 2 – quart baking dish with non-stick cooking spray. In a large bowl, stir together flour, cornmeal, baking powder, black pepper, and salt. In a food processor, place 3 1/2 cups of corn kernels, and pulse until smooth. Stir into flour mixture. Add sour cream, 3/4 cup cheese, eggs, bell pepper, cilantro, bacon, and remaining corn to flour mixture, stirring until combined. Pour mixture into prepared dish and sprinkle with remaining cheese. Bake for 55 minutes or until casserole is puffy and the middle is almost set (will continue baking after removed from the oven). Garnish with green onion tops or cilantro, if desired.