- 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 buttermilk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash nutmeg
Heat oven to 350ºF. 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 a lightly-greased 1 1/2 quart casserole for 50 to 60 minutes or until center is set.
Per Serving: Cal. 99.3 (5% DV), Fat Cal. 21.9, Pro. 4.4g (9% DV), Carb. 17.2g (6% DV), Fat 2.4g (4% DV), Chol. 55.2mg (18% DV), Sod. 292.8mg (12% DV), Vit. A 39.4RE (3% DV), Vit C 17.0mg (28% DV), Vit. E 0.4mg (2% DV), Calcium 32.0mg (3% DV), Iron 0.7mg (4% DV), Folate 41.7Ug (10% DV), Zinc 0.7mg (5% DV), Pot. 218.7mg (6% DV), Dietary Exchange: Fruit 0, starch 1, Meat 0, Fat 0.5