Casseroles, Custard and Pudding, Vegetables

SWEET CORN PUDDING

  • 2 tablespoons Butter
  • 3 tablespoons Bread crumbs
  • 4 ears Corn, fresh
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne pepper
  • 1/2 cup Bacon
  • 1 cup Onions, chopped
  • 1/2 cup Green pepper, diced
  • 1 teaspoon Garlic, fresh
  • 2 cups Heavy cream
  • 1 cup Milk
  • 6 large Eggs
  • 1/4 teaspoon Black pepper
  • 1/8 teaspoon Nutmeg, grated
  • 1/2 cup Parmesan, fresh, grated
  • 1/2 cup Corn meal, yellow

    • Preheat the oven to 375ºF.

    Butter the bottom and sides of an 8 X 2-inch square (8 cups) casserole dish with 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 butter in a large skillet over medium-high heat.

    Add the corn, 1 teaspoon of the salt, and the cayenne. Sauté for about 2 minutes.

    Add the bacon and sauté 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 teaspoon 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 for about 1 hour, or until golden.

    Serve immediately. Yield: 8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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