Thanksgiving Recipes – Corn Pudding

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Ingredients

  • ½ cup chopped bacon
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3 cups frozen corn or 4 ears sweet corn, kernels removed
  • 1 ½  teaspoon salt
  • ¼  teaspoon cayenne pepper
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • ¼  teaspoon fresh ground pepper
  • 1/8 teaspoon nutmeg
  • ½ cup grated Parmesan
  • ½ cup yellow cornmeal

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a sauté pan, over a low flame, place the chopped bacon and cook until it’s crisp. Remove it from the pan, reserving the fat.
  3. Add the butter and sauté the onions until translucent.
  4. Add the corn kernels, salt, and cayenne pepper.
  5. Sauté a few minutes more to cook the corn. Remove from the heat.
  6. In a bowl, whisk the eggs well then add the cream and milk. Whisk some more until well combined.
  7. Add the pepper, nutmeg, Parmesan, and cornmeal then whisk to combine.
  8. Stir in the bacon, onion, and corn mixture then pour into a greased 6-cup casserole dish.
  9. Bake at 375 degrees F for 1 hour. Serve immediately.