GLUTEN FREE CORN PUDDING
1 stick (4oz.) butter melted
3 large eggs
8 slices of bacon
1 cup low-fat sour cream
1 can (11 oz.) whole kernel corn, drained
1 can (14+3/4 oz.) cream-style corn
1 cup corn meal
½ cup Corn Masa Flour
Salt and pepper
1 Tbsp. gluten-free baking powder
3 Tbsp. sugar
3 green onions cut into thin slices
1 ½ bags Crunchies Buttered Sweet Corn
Melt butter in the microwave in a microwave safe bowl.
Stir in sour cream and eggs until smooth.
Stir in corn and creamed corn.
Mix together cornmeal, gluten-free flour (corn masa flour), sugar, baking powder, salt and pepper. Add to wet ingredients and stir together. Stir in cooked bacon and cut green onions.
Pour into one 9x13 and bake in preheated 350* oven for about 30 minutes until set and lightly browned.
Remove from oven to add Crunchies Buttered Sweet Corn to top of dish. Put back in oven for about 10 more minutes until top is crispy and slightly puffy.