Hawkeye Corn Pudding
Submitted by: Tina Perdue
Serving Size: 6
|1/2 pounds||bacon (1" pieces)|
|3/4 teaspoons||freshly ground black pepper|
|1 cups||cottage cheese|
|1/2 cups||yellow cornmeal|
|2 cups||whole milk|
|1||small jalapeno pepper, finely minced|
|1||yellow onion, diced|
|5 cups||fresh yellow corn kernels cut off the cob (or frozen corn)|
|3/4 cups||sharp cheddar cheese, grated (plus extra)|
- 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.
- 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.
- 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.