Indian Corn Pudding With Bacon And Chives

• Cooking spray
• 2 teaspoons yellow cornmeal
• 1 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 4 ounces Canadian bacon, cut into thin strips
• 3 cups fresh corn kernels (about 6 ears)
• 1 1/2 cups whole milk, divided
• 1/3 cup yellow cornmeal
• 1 large egg
• 3 tablespoons chopped fresh chives

1. Preheat oven to 350u0b0.
2. Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and saute 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.
4. Spoon mixture into prepared dish. Bake pudding at 350u0b0 for 30 minutes or until lightly browned and set. Let stand for 15 minutes.

cooking spray, yellow cornmeal, onion, salt, garlic, ground red pepper, black pepper, bacon, fresh corn kernels, milk, yellow cornmeal, egg, fresh chives

Taken from www.myrecipes.com/recipe/indian-corn-pudding-with-bacon-chives (may not work)