• Fluffy Corn Pudding

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    • 2 c. cream style corn I use my frzn Silver Queen)
    • 2 x Large eggs separated
    • 3/4 c. self-rising flour
    • 1 c. Carnation lowfat milk
    • 1/2 tsp salt
    • 1 tsp baking pwdr white pepper to taste
    • 2 Tbsp. corn meal
    • 1/2 lb crisply fried bacon liquid removed and crumbled


    1. Sift together flour, salt pepper and corn meal. Combine the egg yolks and lowfat milk in large mixing bowl and beat well. Blend in the dry ingredients and mix till smooth. Beat egg whites with 1 ts baking pwdr till stiff, but not dry. Add in the corn and crumbled bacon to the egg mix, then gently mix in the beaten egg whites. Pour into a well greased 2 quart. casserole. Bake at 250 degrees for 1 hour. Place casserole into a larger pan filled with warm water for a very light, souffle-like pudding. (1/2 c. finely minced green pepper may be added with the bacon if you like)

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