Southern Corn Pudding

This makes a great brunch dish.  Warming the batter to lukewarm before adding the remaining ingredients will speed up the baking process.  I’ve lightened up the traditionally fatty dish a lot.  If you want it even leaner, substitute chopped lean ham for the bacon.

  •  8 oz lean sliced bacon, diced
  • 1 pound frozen corn kernels, defrosted
  • 1 cup fat-free half and half
  • 1 cup non fat yoghurt
  • 1 ½ cups liquid egg substitute (egg beaters)
  • ¼ cup flour
  • 1 tsp sugar
  • 1 tsp bottled hot sauce (Tabasco or Sriracha)
  • 2 tsp New Mexico (hotter) or California (mild) chile powder
  • ½ tsp freshly ground pepper
  • ½ cup snipped chives
  • ½ cup roasted red pepper, diced
  • 1 cup shredded extra sharp cheddar cheese


  Saute the bacon in a medium oven-proof sauté pan until crisp.  Remove the bacon and drain it on paper towels.  Remove sauté pan from heat.  Drain off all excess bacon fat and save it for another use.  Use a paper towel to wipe the remaining bacon fat up along all sides of the skillet to coat the interior and help prevent the pudding from sticking.  In a blender or food processor, blend half the corn, half and half, yoghurt, egg substitute, flour, sugar, hot sauce, chile powder and ground pepper. 

Put a kettle of water on to boil.Preheat oven to 350 degrees. 

Pour batter into the sauté pan.  Return the sauté pan to medium heat and stir constantly for about ten minutes.  You only want to warm the mixture to lukewarm.  Do not use high heat or the mixture will curdle.  Remove from the heat.  Stir in chives, roasted pepper, cheese and bacon bits and mix well.

Place a large deep oven-proof skillet in the hot oven (sauté pan should fit into the skillet with at least 1” clearance all the way around it).  Put the sauté pan in the skillet and carefully pour boiling water to a depth of 1 1/2”  around the sauté pan.

Bake uncovered for 30-45 minutes or until a knife inserted in the center comes out clean.

Pudding will be quite soft, about the consistency of a quiche filling.  Scoop it into shallow bowls and serve with toast if you like.

Makes 6 servings.

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