Bacon Corn Pudding

🧂 Ingredients

• 4 ounces bacon
• 5 large eggs

  divided
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1/2 cup reduced-fat milk
• 1/2 cup sour cream
• 1/2 cup butter

  melted
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 cups frozen corn

  thawed

Instructions

• 1 Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray and
  set aside.
• 2 Cook bacon in a large skillet until crisp, about 7 minutes. Drain on a paper
  towel, cool, and crumble; set aside.
• 3 In a large bowl, whisk 1 egg, cornstarch, and baking powder until smooth. Whisk
  in the remaining 4 eggs, milk, sour cream, melted butter, sugar, salt, and
  pepper. Once smooth, fold in the thawed corn. Pour the corn mixture into the
  prepared baking pan and sprinkle bacon over the top.
• 4 Bake the pudding until puffed and golden around the edges; 45 to 55 minutes. The
  center will slightly jiggle. Let cool for 15 minutes before serving.

Nutrition Info