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–+ servings
from scratch corn pudding with bacon and cheese
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5 from 1 vote

Corn Pudding

This corn pudding is luxuriously creamy and loaded with crispy bacon and gooey cheese. This from-scratch recipe is made without Jiffy or canned corn, but is just as delicious as the original!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: corn pudding, corn pudding with bacon, corn pudding with cheese, corn pudding with frozen corn, corn pudding without canned corn, corn pudding without jiffy, from scratch corn pudding, homemade corn pudding, thanksgiving corn, thanksgiving side
Servings: 16 people
Calories: 434kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1 (16 oz) bag frozen corn thawed for 10 minutes at room temperature
  • 1 pint heavy cream room temperature
  • 1/2 cup unsalted butter melted and cool slightly
  • 1/2 cup granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 oz) bag frozen corn
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 pound cooked thick-cut bacon cooled and diced*
  • 1 (8 oz) block sharp white cheddar cheese shredded
  • Chopped chives or green onions optional for garnish
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F and grease a glass 9x13 inch baking dish with cooking spray. Set aside.
  • Place the 16 oz bag frozen corn into a high powered blender, add in the heavy cream, melted butter, sugar, eggs, salt, and pepper, then blend until relatively smooth (it’s ok if there are a few chunks of corn).
  • Pour the mixture into a large bowl, then add in the 10 oz bag frozen corn, cornmeal, baking powder, half the bacon, and the shredded cheese.
  • Whisk to combine, pour into the prepared baking dish, sprinkle with remaining bacon, then bake in preheated oven for about 1 hour - 1 hour 15 minutes or until the outsides are crispy and golden and the middle is practically set (it’s ok if there’s a very slight wobble in the center).
  • Cool for 10 minutes, then scoop, serve, and enjoy!
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Notes

*I highly recommend baking the bacon in the oven following my post on How to Cook Bacon in the Oven! 

Nutrition

Serving: 1scoop | Calories: 434kcal | Carbohydrates: 22g | Protein: 11g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 455mg | Potassium: 292mg | Fiber: 2g | Sugar: 7g | Vitamin A: 834IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 1mg