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12 servings, 1/2 cup (125 mL) each
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Mix pudding ingredients as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 375ºF oven 20 min. Top with cheese mixture; bake 15 min. or until lightly browned.
Stir 1/4 tsp. cayenne pepper into pudding ingredients before pouring into prepared casserole dish and baking as directed.
For a meatless version, omit the bacon bits.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a very good corn pudding and freezes well. I cut it into serving size pieces before freezing it and then I can just take out however much I want. I microwave it at a low power level so it doesn't get tough.
Great recipe - can't go wrong with bacon, onions and cheese! I tweaked up this recipe by adding more cheese and more bacon. Tried this recipe several times now with several different types of cheese (whatever I had on hand) -- tasted great! The recipe doesn't seem to use the dressing but I added it to the batter and it worked. I also added some left over vegetables and that worked too. Seems to be a versatile dish.