Wednesday, November 17, 2010

Toasted Corn Pudding


Serves 10 to 12
Preparation Time: 30 minutes plus baking

¼ cup bread crumbs
½ pound bacon, diced
2 large yellow onions, diced (about 2 cups)
1 large red bell pepper, diced (about 1 cup)
1 large green bell pepper, diced (about 1 cup)
8 ears of fresh corn, corn sliced from cob (about 4 cups)
4 medium cloves garlic. Minced (about 2 teaspoons)
Salt and freshly ground pepper
½ teaspoon cayenne pepper
4 cups heavy cream
2 cups milk
6 large eggs
1 teaspoon ground nutmeg
1 cup Parmesan cheese
1 cup white cornmeal

Preheat oven to 350 degrees

Prepare a 13 x 9 x 2-inch baking pan by spraying it with vegetable oil spray and sprinkling with breadcrumbs.

Cook the diced bacon in a large skillet over medium high heat until just beginning to crisp.

Add the onions and peppers and cook until soft.

Add the corn and cook until just beginning to brown.

Add the garlic and cook for 2 minutes more. Season with salt and cayenne pepper.

In a large mixing bowl whisk together the heavy cream, milk and eggs.

Stir in the nutmeg and cheese.

Stir in the toasted corn mixture.

Stir in the cornmeal.

Pour the mixture into the prepared pan and bake for about 1 hour or until the center is set.

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