Fluffy Corn Pudding
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups cream-style corn
2 eggs separated
3/4 cup self-rising flour
1 cup evaporated milk
1/2 teaspoon salt
1 teaspoon baking powder
white pepper, to taste
2 tablespoons corn meal
1/2 pound crisply-fried bacon, drained and crumbled

Preparation

1 Sift together flour, salt pepper and corn meal. Combine the egg yolks and milk in large mixing bowl and beat well. Blend in the dry ingredients and mix until smooth. Beat egg whites with 1 ts baking powder until stiff, but not dry. Add the corn and crumbled bacon to the egg mixture, then gently fold in the beaten egg whites. Pour into a well greased 2 qt. casserole. Bake at 250 degrees for 1 hour. Place casserole into a larger pan filled with hot water for a very light, souffle-like pudding.

About


1/2 cup finely-chopped green pepper may be added with the bacon if desired.