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Sweet Corn Pudding Recipe

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This recipe for Sweet Corn Pudding is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tea. plus 2 tbsp. unsalted butter
3 tbsp. dried fine breadcrumbs
4 ears of fresh corn
2 tea. salt
1/4 tea. cayenne
1/2 c. chopped bacon or ham
1 tea. minced garlic
2 c. heavy cream
1 c. milk
6 large eggs
1/4 tea. freshly ground black pepper
1/8 tea. grated nutmeg
1/2 c. freshly grated Parmesan
1/2 c. yellow cornmeal
Directions:
Directions:
Preheat the oven to 375º. Butter the bottom and sides of an 8-inch square casserole dish with 1 tea. of the butter. Sprinkle the breadcrumbs evenly on the bottom and sides of the dish and set aside.
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 with milk.
Melt the remaining 2 tbsp. of butter in a large skillet over medium-high heat. Add the corn, 1 tea. of the salt, and the cayenne. Saute for 2 minutes. Add the bacon and saute for about 4 minutes, or until slightly crisp. Add the onions and bell peppers and cook for 3 minutes, or until slightly wilted. Add the garlic and cook for 1 minute. Remove from the heat.

Combine the cream, milk and eggs in a mixing bowl, and beat with a wire whisk until the mixture is frothy. Add the remaining 1 tea. salt, the black pepper, nutmeg and cheese. Add to the corn mixture and mix well. Add the cornmeal and mix well. Pour into the prepared dish and bake for about 1 hour, or until golden.

Serve immediately.
Number Of Servings:
Number Of Servings:
8

 

 

 

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