This bacon-Cheddar side dish brings new life to corn pudding. Not your average vegetable side, this baked corn pudding will be the new family fave.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup each flour and cornmeal
1-1/2 tsp. Magic Baking Powder
1/4 tsp. each baking soda and salt
1 can (14 fl oz/398 mL) cream-style corn
1 can (14 fl oz/398 mL) whole kernel corn, drained
2 eggs, beaten
2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
1/2 cup Kraft Rancher's Choice Dressing
4 green onions, sliced
2 Tbsp. Oscar Mayer Real Bacon Bits
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How do I make it ?
Heat oven to 375°F.
Mix flour, cornmeal, baking powder, baking soda and salt in large bowl until blended. Add corns, eggs and 1/2 cup cheese; mix well. Pour into 2-L casserole dish sprayed with cooking spray.
Bake 35 min. Meanwhile, combine remaining cheese, dressing, onions and bacon.
Top casserole with cheese mixture; bake 10 min. or until lightly browned.
Kraft Kitchen Tips!
How to Bake in 13x9-inch Pan
Mix pudding ingredients as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 375ºF oven 20 min. Top with cheese mixture; bake 15 min. or until lightly browned.
For Added Heat
Stir 1/4 tsp. cayenne pepper into pudding ingredients before pouring into prepared casserole dish and baking as directed.
For a meatless version, omit the bacon bits.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
Cholesterol 50 mg
Sodium 550 mg
Carbohydrate 18 g
Fibre 2 g
Sugars 4 g
Protein 7 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.