Bob's Sweet Corn Pudding
Filed under
Vegetables
Bob's version of Gale Gand's, with canned corn and a bread crumb top.
Ingredients
- 5 slice Bacon, diced
- 2 tbsp Butter, plus more for dotting
- 1 cup Onion, chopped
- 1 can Corn, 14-ounce, kernels
- 1 can Corn, 14-ounce, creamed
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 6 Egg
- 1 1/2 cup Heavy cream
- 3/4 cup Milk
- 1/4 tsp Black pepper, freshly ground
- 1/8 tsp Nutmeg
- 1 cup Parmesan, freshly grated
- 1/2 cup Cornmeal, yellow, or about a cup of crumbled corn bread
- Seasoned bread crumbs, Italian-style
- Paprika
Directions
- Preheat the oven to 375 degrees F.
- Cook the bacon in a saute pan over low heat until crisp. Remove, keeping 1/4 cup fat. Add the butter and saute the onions until translucent. Add the corn, salt and cayenne and saute a few minutes. Take off the heat.
- Whisk the eggs well, then the cream and milk. Whisk in the pepper, nutmeg, Parmesan and cornmeal and stir in the bacon and corn mixture.
- Pour into a greased 6-cup casserole, top with Italian-style bread crumbs (and paprika) and dot with butter. Bake 1 hour, or until a knife comes out clean.