4 slices gf bacon, cut crosswise into 1/4" strips 3 cups milk 3 eggs, beaten 2 Tablespoons sugar 1 teaspoon white wine vinegar 1-1/2 cups gf flour 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cayenne pepper 3/4 teaspoon baking soda 1 cup fine ground cornmeal 1/4 cup thinly sliced green onions 1/4 cup corn kernels (can used frozen) 1-1/2 cups cream
Preheat oven to 350 degrees F. Butter a 9"x13" baking dish. Heat a small skillet over medium-high heat and fry bacon until crisp. Transfer bacon and 1/4 cup of drippings to a large bowl. (If you have less than 1/4 cup, add melted butter to equal 1/4 cup) Add milk, eggs, sugar and vinegar to the bacon drippings mixture and beat until smooth. In a separate medium bowl, mix together flour, baking powder, salt, cayenne and baking soda. Stir in the cornmeal the add the dry ingredients to the wet ingredients, stirring until all is combined. Stir in the green onions and corn. Pour the batter into the prepared dish. Pour the cream into the center of the dish without stirring. Place the dish into a larger baking pan and fill the outside pan with hot water halfway up the side of the corn puddiing dish. Place in the oven and bake for 1-1/4 hours. Remove from the oven and let sit for 15-20 minutes before serving.
This is a very rich and delicious dish, that is sure to become everyone’s favorite.