Corn pudding is a Southern favorite, often made with canned creamed corn.
We prefer the texture of frozen corn, which we pair with creme fraiche for its creaminess and tang.
Coat a 9-by-13-inch baking dish with cooking spray.
Cook bacon in a large skillet over medium heat until crisp, about 7 minutes.
Drain on a paper-towel-lined plate.
Whisk 1 egg, cornstarch and baking powder in a large bowl until smooth.
Add the remaining eggs and whisk until combined.
Whisk in milk, creme fraiche (or sour cream), salt and pepper.
Fold in corn and rosemary.
Pour the mixture into the prepared pan.
Crumble the bacon over the top.
Let cool for 15 minutes before serving.
Tips
To make ahead:Refrigerate for up to 2 days.
Reheat at 350F for 15 to 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
