Bacon and chive corn pudding Recipe

Name: Bacon and chive corn pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 1 tbsp. (15 ml) Natrel Lactose Free Butter; 6 ears fresh corn, shucked; 5–6 slices of bacon, cut into small strips; 1 cup (250 ml) Natrel Lactose Free 3.25%; 1 cup (250 ml) Natrel Lactose Free Whipping Cream 35%; 4 large eggs; Freshly ground pepper; 3 tbsp. (45 ml) chives, chopped (plus a little more for garnish)

Ingredients

1 tbsp. (15 ml) Natrel Lactose Free Butter
6 ears fresh corn, shucked
5–6 slices of bacon, cut into small strips
1 cup (250 ml) Natrel Lactose Free 3.25%
1 cup (250 ml) Natrel Lactose Free Whipping Cream 35%
4 large eggs
Freshly ground pepper
3 tbsp. (45 ml) chives, chopped (plus a little more for garnish)

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 8 to 10 servings

Instructions

Preheat the oven to 350ºF (180ºC). Grease a 10-inch round baking dish that is at least 2 inches deep with the butter. Set aside.
Using a knife, remove kernels from the ears of corn. You should end up with about 3¼ cups of corn kernels.
Heat a non-stick skillet over medium heat, add the bacon and stir to break up the pieces. Continue heating the bacon until it is cooked through, stirring occasionally. Add the corn and stir well. Continue cooking for 3 more minutes or until the corn is cooked.
Set aside to cool.
In a large bowl, whisk the Natrel Lactose Free 3.25%, cream and eggs. Stir in a generous amount of pepper, the chives and cooled bacon and corn mixture.
Pour the mixture into the greased dish and bake in the oven for about 40 minutes. The surface of the pudding will appear set and golden brown around the edge, and the centre will still be a little soft.
Remove from the oven and let cool 10 minutes before serving with a sprinkling of fresh chives and a little more freshly ground pepper.