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Virginia Sweet Corn Pudding




Source of Recipe


Vernalisa's


List of Ingredients




-1 teaspoon plus 2 tablespoons unsalted butter
-3 tablespoons dried fine breadcrumbs
-4 ears of fresh corn
-2 teaspoons salt
-1/4 teaspoon cayenne
-1/2 cup chopped bacon, or ham
-1 cup chopped onions
-1/2 cup chopped green or red bell peppers
-1 teaspoon minced garlic (optional)
-2 cups heavy cream
-1 cup milk
-6 large eggs
-1/4 teaspoon freshly ground black pepper
-1/8 teaspoon grated nutmeg
-1/2 cup freshly grated Parmesan
-1/2 cup yellow cornmeal



Recipe



-Preheat the oven to 375 degrees F.
-Butter the bottom and sides of an 8-inch square casserole dish with 1 teaspoon 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. (There may not be any milk, but that is okay.)
-Scrape the cob once or twice to extract any remaining milk.
-You should have about 2 cups of corn with milk.

-Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat.
-Add the corn, 1 teaspoon of the salt, and the cayenne.
-Sauté for 2 minutes.
-Add the bacon and sauté 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 (optional), 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 teaspoon 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.