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hartwell farm corn pudding

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

"Checkerboard top of crisp bacon and melty cheese squares" -- that is what it says on the printed recipe I got from "Harmons" a local grocery store in Salt Lake City, Utah where I used to shop. I think I had my mother's penchant for collecting recipes that I stored away. It still sounds good and also interesting. I found exactly one picture of it on the internet and you are looking at it. What a unique way to dress up a down home recipe for company!! I will post my mother's corn pudding recipe, too because I did not find either one of them already on JAP Enjoy!

(1 rating)
yield 4 to 6
method Bake

Ingredients For hartwell farm corn pudding

  • 1 lb
    can (2 cups) cream-style corn
  • 1 c
    med-fine dry bread crumbs
  • 1 c
    milk
  • 2 Tbsp
    chopped green pepper
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 4 oz
    sliced cheddar cheese, cut in 1 1/2-inch squares
  • 3 slice
    bacon, cut in 1 1 /2-inch lengths

How To Make hartwell farm corn pudding

  • 1
    Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
  • 2
    Pour into 10x6x2 baking dish.
  • 3
    Arrange alternate pieces of cheese and bacon across top in checkerboard fashion.
  • 4
    NOTE: I find the easiest way to cut the bacon is with scissors -- You can cut through the whole 3-stack at precise intervals which makes it speedy, neat, and easy. Using a knife seems to distort the bacon.
  • 5
    Bake 325 F for 1 to 1 1/4 hours
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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