This recipe is of my own making based on memories of Marie's corn pudding, what I found across various Internet recipes, and my own ideas. It is excellent and different from other corn puddings due to my inclusion of bacon and small pieces of bell peppers.
I'm getting hungry just thinking about this dish. Enjoy!
4 strips of bacon
1 cup of finely chopped sweet onion
1/4 cup of freshly diced green bell pepper
1/4 cup of freshly diced sweet red bell pepper
1 teaspoon of salt
3/4 teaspoon of black pepper
1 cup of grated extra sharp cheddar cheese
5 extra large eggs
1/3 cup of butter, melted
1/4 cup of sugar
1/2 cup of milk
1 cup of light cream
4 tablespoons of cornstarch
1, 15 oz. can of corn kernels, drained
2, 15 oz. cans of creamed corn
Preheat the oven to 400ºF.
Fry the bacon in a skillet on medium heat until it is crisp but not burned or overcooked.
Remove the bacon from the skillet and set it aside on a paper towel to drain.
When it is cool break up the bacon into small pieces and set them aside.
Saute´ the chopped sweet onion in the hot bacon fat for about five minutes on medium heat, or until it is translucent.
Remove the skillet from the heat and put the onion pieces on a folded paper towel on a saucer to drain excess bacon fat.
Lightly butter a 9" by 13" by 2" glass baking dish.
Whisk the eggs until they are well mixed in a large, 3 quart bowl.
Add the melted butter, sugar, cream and milk to the bowl gradually while continuing to whisk.
Whisk in the cornstarch, the salt and the pepper.
Stir in the onion pieces, the bacon pieces, the diced raw green and red pepper pieces, the corn and the creamed corn.
Stir in the grated cheddar cheese and mix well.
Pour the mixture into the prepared baking dish.
Bake for 1 hour, but check after 45 minutes to make certain the top is not becoming too dark. If it is already a golden or light brown color then cover the baking dish with aluminum foil and continue baking for the last 15 minutes.
Serve the corn pudding or keep it in a 160ºF warming oven until the meal is served.