Bacon Corn Puddings

These individual bacon corn puddings are made with roasted corn and cornmeal to add a lot of extra corn flavor, along with the bacon and thyme. Delicious and light as a side dish or small main. 

When I first arrived back in the States a couple of years ago, I was excited to finally get a chance to shop at Trader Joe’s. I posted on Facebook that I’d love to hear about what my friends buy there so I could make a list of good things to try. 

My friend, Glenys, was the very first to respond: chargrilled corn, found in the freezer section. So much easier than doing it yourself, she said. I must say, she is absolutely right. The Trader Joe’s roasted corn is delightful and since it’s frozen, it's easy to keep on hand. If you want to use fresh corn for this and roast your own for this recipe though, go for it! 

(I know not everyone reading this will be able to see the post but for those of you who can, here’s the link: What Stacy’s friends buy at Trader Joe’s. My apologies to the rest of you.)

Bacon Corn Puddings

The original recipe that I adapted to make these lovely little puddings continued past the initial baking to decanting and then rebaking them with some cream poured on top. It also called for creamed corn so that wasn’t happening either. I have no idea how that would have tasted but I can tell you that these are lovely and light and delicious, despite falling a bit after they poofed up in the oven. 

Ingredients – for 4 individual puddings

1/2 small onion, diced

2 tablespoons butter, plus extra for buttering the ramekins

1 teaspoon sugar

1 1/2 cups or 200g roasted corn kernels (drained if canned)

1/4 cup or 30g bacon crumbles

2 tablespoons cornmeal

2 tablespoons cornstarch

2/3 cup or 160ml milk

1/3 or 80ml cup heavy cream

1 sprig fresh thyme, leaves picked

salt & pepper to taste

2 large eggs

Optional garnish:

2 tablespoons roasted corn, thawed

fresh thyme leaves

Method

Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.

Add the cornmeal, roasted corn, bacon crumbles and a pinch of salt and a couple of grinds of black pepper. Cook 2-3 minutes while stirring.

Whisk the cornstarch into the milk till its dissolved. 

Add the milk, cream, sugar and thyme to the pot. Cook over medium heat, stirring often, until mixture comes to a low boil and thickens. When you drag a spoon through it, it should be thick enough not to run back together. 

Remove 3/4 cup (187.5g) of the corn mixture and blend with a hand mixer until smooth. 

Stir back into the corn mixture in the pot. Taste and season with salt and pepper. Set aside to cool. 

I put mine in a bowl at this point because as much as I love my little Le Creuset pots, they take ages to cool down. If your cooking pot is more cooperative, please don’t dirty another vessel. 

Meanwhile preheat your oven to 400°F or 200°C and butter four ramekins. To give you an idea of size, mine hold just shy of 1 1/4 cups or 295ml when filled to the top. 

Once the corn mixture is cool, whisk the eggs well and mix them into it. 

Place the ramekins in a deep baking pan then divide the corn mixture between them. 

Fill the pan with hot water halfway up the sides of the ramekins.

Bake in your preheated oven for about 30 minutes or until puffy and golden on top. 

Top with some extra kernels of roasted corn and a few fresh thyme leaves for garnish. 

Serve warm. I decanted one for the photos but we ate the others straight out of the ramekins with a tomato and mozzarella salad on the side. Side dish or main? These bacon corn puddings work as either. 

Enjoy!  

It’s the second Monday of the month so that means my Baking Blogger friends are sharing recipes as well. Our theme, as you might guess from most of the titles below, is CORN. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Bacon Corn Puddings by Food Lust People Love
• Baked Corn Pudding by A Day in the Life on the Farm
• Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
• Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
• Oven Roasted Corn on the Cob by Sneha’s Recipe
• Street Corn Baked Empanadas by Magical Ingredients
• Taco Noodle Hot Dish by Palatable Pastime

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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