Corn Pudding with Bacon and Rosemary

from Eating Well Magazine, November 2020

INGREDIENTS

• 4 ounces bacon
• 5 large eggs, divided
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 cup reduced-fat milk
• 1 cup crème fraîche or sour cream
• ½ teaspoon salt 
• ½ teaspoon ground pepper
• 4 cups frozen corn, thawed
• 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried

DIRECTIONS

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Drain on a paper-towel-lined plate.

Whisk 1 egg, cornstarch and baking powder in a large bowl until smooth. Add the remaining eggs and whisk until combined. Whisk in milk, crème fraîche (or sour cream), salt and pepper. Fold in corn and rosemary. Pour the mixture into the prepared pan. Crumble the bacon over the top.

Bake the pudding until it is puffed and golden around the edges and still slightly jiggly in the center, 40 to 55 minutes. Let cool for 15 minutes before serving.