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CORN PUDDING WITH CHEDDAR & BACON




Source of Recipe


Ben Barker, Magnolia Grill, N.C.


List of Ingredients




1/2 cup chopped onion
1/2 cup chopped green bell pepper
1-1/2 T. butter
1/2 cup chopped red bell pepper
4 eggs
1 cup heavy whipping cream
3/4 cup half and half
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. black pepper
1/4 t. hot red pepper sauce
1/4 t. ground nutmeg
1-1/2 cups (6-oz.) shredded sharp Cheddar cheese
1 cup fresh or frozen cron, thawed
4 strips bacon, crisp-cooked and crumbled
1/3 cup chopped fresh basil
2 T. chopped Italian parsley

Recipe



Heat oven to 350 degrees. Butter an 8-inch square metal baking pan or glass dish*. In a medium skillet, cook onion and green bell pepper in butter over medium heat, stirring occasionally until softened, about 5 minutes. Remove skillet from heat and stir in red bell pepper; cool completely.

In a large bowl, beat together the eggs, cream, half and half, Worcestershire sauce, salt, pepper, pepper sauce and nutmeg. Stir in cheese, corn, basil and parsley. Pour into baking pan. Bake 40 to 45 minutes or until center is set and firm to the touch. Cut into squares to serve. Yield 9 servings.

*NOTE When using a glass baking dish, reduce temperature to 325 degrees.