Ingredients for Isaac Hayes Corn Pudding
- 2 cups fresh or frozen corn kernels
- 1 (15 ounce) can cream-style corn
- 1 cup whole milk
- ½ cup chopped pimientos
- ½ cup chopped bell pepper (any color)
- ¼ cup all-purpose flour
- ¼ cup unsalted butter, melted (½ stick)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large egg whites
- 2 -3 slices cooked bacon, crumbled
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How to Make Isaac Hayes Corn Pudding
- Preheat oven to 350°F (175°C).
- Generously grease a 3-quart baking dish with butter or cooking spray.
- In a large bowl, combine 2 cups fresh or frozen corn kernels, 1 (15-ounce) can cream-style corn, 1 cup whole milk, 1/2 cup chopped pimientos, 1/2 cup chopped bell pepper (any color), 1/4 cup all-purpose flour, 1/4 cup (1/2 stick) unsalted butter, melted, 1/4 cup granulated sugar, and 1 teaspoon salt.
- Whisk until thoroughly combined.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold into the corn mixture.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 50-60 minutes, or until the pudding is set and lightly golden brown.
- Remove from oven and let cool slightly before sprinkling with 2-3 slices of cooked and crumbled bacon. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
17g
Fat
28g
Carbs
9g
