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Sweet Corn Pudding

4 star rating
 

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Submitted by: texaslinda3089089

 

This corn pudding recipe is made especially rich with cream. It has eggs and cornmeal to thicken, and bacon, parmesan, and a hint of nutmeg for flavor. This sweet corn pudding works well as a Thanksgiving side dish.
 

Ingredients

  • 1 tsp. plus 2 tbsp. butter
  • 3 tbsp. fine dry bread crumbs
  • 4 ears young corn
  • 2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/2 cup chopped bacon
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 2 cups heavy cream
  • 1 cup milk
  • 6 eggs, beaten
  • 1/4 tsp. freshly ground black pepper 1/8 tsp. grated nutmeg
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup yellow cornmeal

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Method

Preheat oven to 375 degrees. Butter the bottom and sides of an 8x8x2" square (8 cups) casserole dish with the 1 tsp. of the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish. Cut the corn off the cobs by thinly slicing across the top of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract any remaining milk. You should have about 2 cups of corn with milk. Heat the remaining 2 tbsp. butter in a large skillet over medium-high heat. Add the corn, 1 tsp. of the salt, and the cayenne. Saute for about 2 minutes. Add the bacon and saute for about 4 minutes, or until slightly crisp. Add the onions and bell peppers and cook for about 3 minutes, or until slightly wilted. Remove from the heat. Combine the cream, milk, and eggs in a mixing bowl. Beat with a wire whisk until the mixture is frothy. Add the remaining 1 tsp. salt, the black pepper, nutmeg, and cheese. Add this to the corn mixture and stir to mix well. Add the cornmeal and mix well. Pour into the casserole dish and bake about 1 hour, or until golden. Serve immediately.

 

Notes:

 

Number of Servings: 8

 

Submitted by: texaslinda3089089 ()

 

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