Ingredients:
2 slices bacon, chopped
1 small green pepper, chopped
1 small onion, chopped
1 14.75-ounce can cream-style corn
1 cup frozen whole kernel corn
2 eggs, beaten
1/2 cup Ocean Spray® Fresh or Frozen cranberries, coarsely chopped
1/2 cup buttermilk
1/4 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
Directions:
Heat oven to 350°F. Lightly grease 8 6-ounce ramekins or custard cups. Place ramekins on a jelly-roll pan.
Cook bacon, green pepper and onion in a small skillet over medium heat, until bacon is cooked through and vegetables are tender.
Mix bacon mixture with remaining ingredients in a medium mixing bowl. Spoon into ramekins.
Bake for 40 to 45 minutes or until center is set.
Alternately bake pudding in 1 1/2 quart casserole for 50 to 60 minutes or until center is set.
