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Sweet Corn Pudding

source:The Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu,published by William Morrow, © 1996



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



Directions

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. Yield: 8 servings