This week’s recipe was sent to us by Doris Cassar in response to our call for fresh picked corn recipes and I’ve got to say it sounds fantastic. Thanks to Doris for sharing it. She’ll be getting a $25 Hammertown Giftcard for her trouble! We’re still looking for more corn recipes so keep them coming!
From Doris Cassar – Last summer our family had an especially good time at the Columbia County Fair. My daughter Edith and I were both fortunate enough to come home with prizes from the annual cooking contest. Her delectable corn pudding took second place in the youth division.
Edith LeMoine’s Award Winning Corn Pudding Topped with Maple Glazed Bacon Crumble
- thick cut bacon-4-6 slices (We get ours at the Herrondale Farm)
- 5 eggs
- 2 1/2 cups fresh corn, cut from about 3 ears (Holmquest Farms always has delicious corn)
- 14 ounces, or (1 can) canned creamed corn
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 375 degrees
Lay bacon slices on a rack over a foil covered rimmed cookie sheet. Coat bacon with maple syrup using a pastry brush. Bake for 30 min or until crispy. Cool. Crumble. Set aside.
Spray a baking dish or individual muffin cups placed on a baking sheet, with non stick spray.
In a large bowl, mix eggs together. Using a spoon, stir in fresh corn, creamed corn, milk, cream, flour, baking powder, and salt. Mix really well.
Pour mixture into baking dish or muffin cups. Cook for 1 hour for baking dish and about 18-20 minutes until it is golden brown and slightly puffed up on the top. Top with as much crumbled bacon as you like-eat the rest!
Serve warm or at room temp.