Cook the Book: Corn Pudding

Name: Cook the Book: Corn Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 slices bacon, cut into 1/4-inch pieces; 1 teaspoon baking powder; 1 teaspoons baking soda; 177 milliliters ounces Cheddar cheese, grated (about; 1 teaspoons chile flakes; 85 grams 2/3 cup cornmeal; 2 eggs, beaten; 142 grams cup all-purpose flour; 3 Tbsps finely chopped fresh chives; 1 Tbsp granulated sugar; 8 fluid ounces cup (8 fluid ounces) heavy cream; 6 teaspoons salt; 1 Tbsp white wine vinegar; 16 fluid ounces cups (16 fluid ounces) whole milk

You can never have too many side dish recipes, so give Cook the Book: Corn Pudding Head to the store and pick up chile flakes, heavy cream, cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 350°F. Butter an 8-inch square baking pan and put the pan in the oven to heat while you prepare the pudding.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Fry the bacon until crisp, then transfer it, along with 2 tablespoons of drippings, to a large bowl. If need be, add melted butter so that the total amount of fat equals 2 tablespoons.

Ingredients you will need

Butter

Bacon