Corn Pudding with Bacon and Leeks

Corn Pudding with Bacon and Leeks
Staff Writer
Corn Pudding with Bacon and Leeks
Bill Brady
Corn Pudding with Bacon and Leeks

When I cook, the flavors always start in my head. I usually pick a central ingredient and then build the dish from there. I love making this delectable and creamy corn pudding in the summer, when the corn is so fresh and sweet. The leeks and the bacon add the salty, smoky, and earthy elements to the dish, making this a great complement to any entrée. I usually find myself eating it all by myself, it's that good!

Jackie M. Lee, private chef-author

Click here to see Corn for Breakfast, Lunch, Dinner, and Dessert.

4
Servings
263
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • slices bacon, chopped roughly
  • 1  Tablespoon  olive oil
  • ears corn, kernels removed (2-2 1/2 cups)
  • 1  Cup  cleaned and chopped leeks, white part only
  • clove garlic, chopped roughly
  • 1/3  Cup  seeded and diced red bell pepper
  • Salt and freshly ground black pepper, to taste
  • Tabasco, to taste
  • 2  Cups  heavy whipping cream
  • large egg yolks
  • 1/2  Teaspoon  mustard powder
  • 1/2  Teaspoon  Worcestershire sauce
  • 1/2  Tablespoon  coarsely chopped Italian parsley
  • 1/2  Tablespoon  chopped chives

Directions

Preheat the oven to 350 degrees.

Spray an 8-by-8-by-2-inch casserole dish (or similar size) with cooking spray and set it aside. Sauté the bacon in a skillet over medium heat until crisp. Remove the bacon and drain on a paper towel. Drain two-thirds of the bacon fat out of the skillet and add the olive oil to the remaining bacon fat. Add the corn, leeks, garlic, and red bell pepper. Sauté over medium heat until all of the vegetables are just cooked, about 5 minutes.

Remove the pan from the heat. Add the bacon bits and mix until well incorporated. Season with salt and pepper, to taste, then season with the Tabasco to your preferred level of heat.

In a large mixing bowl, mix together the cream, egg yolks, mustard powder, Worcestershire sauce, parsley, and chives. Place the corn mixture in the bottom of the prepared baking dish and spread it out evenly. Pour the cream mixture over the top and bake for 55 minutes. Let cool slightly, about 5 minutes, then serve hot.

Nutritional Facts

Total Fat
23g
33%
Sugar
7g
8%
Saturated Fat
13g
54%
Cholesterol
60mg
20%
Carbohydrate, by difference
12g
9%
Protein
4g
9%
Vitamin A, RAE
189µg
27%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
98mg
10%
Choline, total
18mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
5µg
0%
Folate, total
5µg
1%
Magnesium, Mg
13mg
4%
Phosphorus, P
104mg
15%
Selenium, Se
5µg
9%
Sodium, Na
116mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
136g
5%

Corn Pudding Shopping Tip

If you don’t have time to prep fresh corn, stores often have pre-packaged prepped corn. Frozen or canned corn work equally well also.

Corn Pudding Cooking Tip

Whenever you’re baking something, it’s best to use a stand-alone oven thermometer since some ovens run hotter and some ovens run cooler; the internal thermometer may not be accurate, especially in an older oven.