2757. CORN PUDDING with BACON

makes 6 to 8 servings


2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz

In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.


bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294