Corn pudding is a Southern favorite, often made with canned creamed corn. We prefer the texture of frozen corn, which we pair with crème fraîche for its creaminess and tang.
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Drain on a paper-towel-lined plate.
Whisk 1 egg, cornstarch and baking powder in a large bowl until smooth. Add the remaining eggs and whisk until combined. Whisk in milk, crème fraîche (or sour cream), salt and pepper. Fold in corn and rosemary. Pour the mixture into the prepared pan. Crumble the bacon over the top.
Bake the pudding until it is puffed and golden around the edges and still slightly jiggly in the center, 40 to 55 minutes. Let cool for 15 minutes before serving.
To make ahead: Refrigerate for up to 2 days. Reheat at 350°F for 15 to 20 minutes.