When thinking of recipes for fall, corn pudding comes to mind. Creamy corn pudding filled with bits of salty bacon makes your mouth water. Corn pudding makes a perfect side dish in the fall.
6 strips bacon
1/2 green bell pepper
1 small onion
2 C. fresh, frozen or canned corn
1/2 C. soft bread crumbs
2 eggs, beaten
2 C. milk
1 tsp. salt
1/2 C. buttered bread crumbs for topping
Preheat oven to 375 degrees. Fry the bacon until crisp. Remove from fat and drain. Dice the pepper and onion and saute in 2 tablespoons of bacon fat until the onion is golden brown. Add to corn, soft bread crumbs, eggs, milk, and salt, and stir all together. Add crisp bacon which has been broken into pieces. Pour into buttered 2 quart casserole . Top with buttered crumbs. Bake for 40 minutes.
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