| | Corn Bacon Pudding
4 bacon slices, cooked and crumbled
3 eggs, separated
one 16 ounce can of whole kernel corn, drained
1 cup of evaporated skimmed milk
2 teaspoons of sugar
1 tablespoon of all purpose flour
1/4 teaspoon of salt
1/4 teaspoon of pepper
3/4 cup of shredded Cheddar cheese
2 tablespoons of chopped fresh parsley
Butter a 4 or 5 cup casserole dish or metal bowl that fits in your slow cooker. In a bowl, combine the bacon, egg yolks, corn, milk, sugar, flour, salt and pepper. Stir in cheese. In a small bowl, beat egg whites until stiff but not dry. Fold egg whites and parsley into corn mixture. Spoon into prepared casserole dish. Cover top with foil, crimping edges to seal. Pour 2 cups of hot water into a slow cooker and add a rack. Set casserole on rack in cooker. Cover and cook on LOW 4 to 5 hours or until a knife inserted off center comes out clean. Serve warm directly from casserole dish with a large spoon. Makes 4 to 6 servings
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Basic-Recipes.com
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