4 slices bacon
1 (16 ounce) can cream-style corn
3 eggs
1/8 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place bacon grease in pan with pan facing toward hot water. Pour bacon grease over cream-style corn and cook 15 minutes. Drain bacon grease and set aside.
Beat eggs and milk together in small bowl, stirring constantly. Add egg mixture and 1/2 cup milk to cream cheese mixture. Mix thoroughly.
In a large bowl, whisk together the vanilla extract and pecans. Stir in the bacon grease mixture. Spread mixture over cream cheese mixture.
Bake 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes. Allow to cool before adding cream cheese mixture. Place over preheated oven rack for 1 hour.