Sweet Corn Pudding
Filed under
Vegetables
Servings: 8
Recipe courtesy Gale Gand.
Ingredients
- 1/2 cup Bacon, chopped
- 2 tbsp Butter
- 1 cup Onion, chopped
- 4 Corn, ears of sweet corn, kernels removed
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 6 Egg
- 2 cup Heavy cream
- 1 cup Milk
- 1/4 tsp Black pepper, freshly ground
- 1/8 tsp Nutmeg
- 1/2 cup Parmesan, grated
- 1/2 cup Cornmeal, yellow
Directions
- Preheat the oven to 375 degrees F.
- Cook the bacon in a saute pan over low heat until crisp. Remove, keeping the fat. Add the butter and saute the onions until translucent. Add the corn, salt and cayenne and saute a few minutes more. Take off the heat.
- Whisk the eggs well, then whisk in the cream and milk. Whisk in the pepper, nutmeg, Parmesan and cornmeal, then stir in the bacon and corn mixture.
- Pour into a greased 6-cup casserole and bake 1 hour. Serve immediately.