Hawkeye Corn Pudding

Hawkeye Corn Pudding

Submitted by: Tina Perdue

Serving Size: 6

Qty Ingredient
1/2 poundsbacon (1" pieces)
3/4 teaspoonsfreshly ground black pepper
2 teaspoonssalt
1 tablespoonssugar
1 cupscottage cheese
1/2 cupsyellow cornmeal
2 cupswhole milk
5 eggs
1 small jalapeno pepper, finely minced
1 yellow onion, diced
5 cupsfresh yellow corn kernels cut off the cob (or frozen corn)
3/4 cupssharp cheddar cheese, grated (plus extra)
Photo coming soon!

Directions:

  1. Preheat oven to 375°F. Grease inside of an 8 to 10-cup baking dish. In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towels. Reserve the drippings in the skillet and sauté corn, onion and jalapeño (same heat) for 4 minutes. Cool slightly.
  2. In a large bowl, whisk together eggs and milk. Slowly whisk in cornmeal and then cottage cheese. Add sugar, salt and pepper. Add the cooked corn mixture, grated cheddar and bacon, and then pour into baking dish. Sprinkle the top with more grated cheddar.
  3. Place dish in a larger pan and fill half way up the sides of the dish with very hot water. Bake 40-45 minutes or until the top browns and a knife inserted in the center comes out clean. Serve warm.