Hartwell Farm Corn Pudding


1 1-pound can (2 cups) cream-style corn
1 cup medium-fine dry bread crumbs
1 cup milk
2 tablespoons chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
4 ounces sliced cheddar cheese, cut into 1 1/2-inch squares
3 slices bacon, in 1 1/2-inch lengths


Combine corn, bread crumbs, milk, green pepper, salt, and pepper.  Pour into a 10x6x2-inch baking dish.  Arrange alternate pieces of cheese and bacon across the top in a checkerboard fashion.  Bake in a slow oven (325-degrees) 1 to 1 1/2 hours. 

Makes 4-6 servings. 

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