Cook The Book: Corn Pudding

Name: Cook The Book: Corn Pudding
Ingredients: 3 slices bacon, cut into 1/4-inch pieces; 1 cup (5 ounces) all-purpose flour; 11/2 teaspoons salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon chile flakes; 2/3 cup (3 ounces) cornmeal; 2 eggs, beaten; 2 cups (16 fluid ounces) whole milk; 1 tablespoon granulated sugar; 1 tablespoon white wine vinegar; 3 ounces Cheddar cheese, grated (about 3/4 cup); 3 tablespoons finely chopped fresh chives; 1 cup (8 fluid ounces) heavy cream

14 ingredients

5 steps

Ingredients

3 slices bacon, cut into 1/4-inch pieces
1 cup (5 ounces) all-purpose flour
11/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon chile flakes
2/3 cup (3 ounces) cornmeal
2 eggs, beaten
2 cups (16 fluid ounces) whole milk
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
3 ounces Cheddar cheese, grated (about 3/4 cup)
3 tablespoons finely chopped fresh chives
1 cup (8 fluid ounces) heavy cream

Directions

1

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.
2

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.
3

Measure the flour, salt, baking powder, baking soda, and chile flakes into a bowl and whisk to combine. Stir in the cornmeal.
4

Crack the eggs into the bowl with the drippings, then add the milk, sugar, and vinegar and beat until smooth. Add the dry ingredients and whisk until smooth; the batter will be quite thin. Stir in the cheese and chives.
5

Pour the batter into the heated pan, then pour the cream into the center without stirring. Bake for 50 to 60 minutes. The pudding should quiver slightly when gently shaken, but the edges should be set and lightly browned. Let stand for 15 to 20 minutes before serving.