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Categories:Viewed: 31 - Published at: 6 years ago
Ingredients
- 2 cups cream style corn
- 2 eggs separated
- 3/4 cup self rising flour
- 1 cup evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- white pepper to taste
- 2 tablespoons corn meal
- 1/2 pound bacon crisply-fried, drained and crumbled
Method
- Sift together flour, salt pepper and corn meal.
- Combine the egg yolks and milk in large mixing bowl and beat well.
- Blend in the dry ingredients and mix until smooth.
- Beat egg whites with 1 ts baking powder until stiff, but not dry.
- Add the corn and crumbled bacon to the egg mixture, then gently fold in the beaten egg whites.
- Pour into a well greased 2 qt. casserole.
- Bake at 250 degrees for 1 hour.
- Place casserole into a larger pan filled with hot water for a very light, souffle-like pudding.
