Isaac Hayes' Corn Pudding

Name: Isaac Hayes' Corn Pudding
Ingredients: 12 lb corn kernel, frozen; 1 (15 ounce) cream-style corn; 1 12 cups milk; 4 ounces chopped pimiento, drained; 1 medium green bell pepper, chopped; 3 tablespoons flour; 3 tablespoons butter, melted; 2 teaspoons sugar; 12 teaspoon salt; 4 egg whites, beaten until stiff; 3 slices cooked bacon, crumbled; butter or vegetable oil, for baking dish

12 ingredients

7 steps

Ingredients

12 lb corn kernel, frozen
1 (15 ounce) cream-style corn
1 12 cups milk
4 ounces chopped pimiento, drained
1 medium green bell pepper, chopped
3 tablespoons flour
3 tablespoons butter, melted
2 teaspoons sugar
12 teaspoon salt
4 egg whites, beaten until stiff
3 slices cooked bacon, crumbled
butter or vegetable oil, for baking dish

Directions

1

Preheat oven to 350 degrees.
2

Generously butter or spray with oil a 3-quart baking dish.
3

In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt.
4

Mix well.
5

Fold in the egg whites and gently spread in the prepared dish.
6

Bake pudding until it is slightly firm, about 1 hour.
7

Sprinkle with bacon and serve.