Ree Drummond’s recipe for Corn Pudding is amazingly good. I made it for supper the other night and we couldn’t leave it alone! I did make some very slight changes, but mostly it is pure Ree.
4 strips bacon or turkey bacon, diced
1 medium onion, diced (Ree used sweet onion)
1 cup flour
3/4 cup yellow corn meal
1.5 Tbsp Baking Powder
1.5 tsp Kosher salt
1/4 tsp garlic powder
1.5 cups half & half
1/2 cup melted butter
2.5 cups fresh or frozen corn (I used a bag of Trader Joe’s frozen roasted corn)
Preheat oven to 350 degrees.
Saute bacon in a large, oven-proof skillet. (I used my cast iron skillet.) Once bacon is soft, add onions and saute until onions are soft. You can remove any extra bacon drippings, but it does add wonderful flavor and I left it in. Once cooked, remove from heat and let cool slightly. Add the corn in and mix gently.
In a mixing bowl, mix the dry ingredients. In another mixing bowl, mix the eggs, half & half and butter. Gently blend the wet ingredients into the dry, stirring just until blended and there are no large dry lumps. Pour the mix into the skillet, and fold the onion, bacon and corn into the mix.
Bake for 30-35 minutes, until the center is just set. If you’re making it in a cast iron skillet, you will probably need the longer cook time. The roasted corn has a wonderful flavor but looks pretty awful when you cook it. If you are making this dish and need it to look pretty – just use regular frozen corn.