Corn is a popular side dish at our house, with corn soufflé, corn chowder, and cornbread all favorites. In choosing menus for holiday meals this year, we came across this gem, which we made, then promptly gobbled up, my mostly vegetarian youngest eating it as her main dish on more than one occasion (while picking out the bacon, of course). It’s easy enough to make this with local ingredients — bacon, eggs, and milk from area farms, farmers market corn purchased in the summer then frozen for winter eating, and rosemary clipped straight from your front yard.
Recipe inspired by eatingwell.com
Makes 12 1/2 cup servings.
- 4 ounces bacon
- 5 large eggs
- 1/4 cup cornstarch
- 1 tsp. aluminum-free baking powder
- 1 cup milk
- 1 cup sour cream
- 1/2 tsp. fine sea salt
- 1/2 tsp. finely ground black pepper
- 4 cups frozen corn, thawed
- 1 Tbsp. fresh rosemary, minced
- Preheat oven to 350 F. Coat a 9×13 inch baking dish with butter or olive oil.
- Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove from pan onto paper towel-lined plate.
- Whisk 1 egg together with cornstarch and baking powder in a large bowl. Add remaining eggs, whisking after each. Add milk, sour cream, salt and pepper. Whisk until all is well-combined.
- Fold in corn and rosemary. Pour mixture into prepared pan. Crumble bacon on top.
- Bake pudding until it’s puffed and golden at the edges, but not fully set in the center, 40 to 55 minutes. Let cool for 10 minutes before serving.