Sunday Supper Corn Pudding

It is certainly right for Sunday supper. Don't let the long ingredients list daunt you. This is worth every bit of the effort.

Sunday Supper Corn Pudding
Serves 4
Total Time:  1 1/2 hrs

2 ½ tablespoons butter
3 tablespoons dried fine bread crumbs
½ cup chopped bacon
4 ears of fresh corn
2 teaspoon salt
¼ teaspoon cayenne pepper
1 cup chopped sweet onion
2 tablespoons minced shallots
1 teaspoon minced garlic
½ cup bell pepper, chopped – red, yellow or orange will make it pretty
2 cups heavy cream
1 cup whole milk
6 eggs, slightly beaten
¼ teaspoon ground black pepper
1/8 teaspoon nutmeg
½ cup grated Parmigiano-Reggiano cheese
½ cup yellow corn meal
Preheat oven to 3250.   Using a teaspoon of butter grease the sides and bottom of a large casserole dish.  Sprinkle bread crumbs evenly on the bottom and sides of the dish.  Cut the corn from the cob, then scrape the cob to extract any remaining milk.  This should equal about 2 cups.  Melt the remaining butter and cook the bacon until crispy.  Stir in the corn, 1 teaspoon salt and cayenne pepper.  Add onions, shallots, garlic and peppers and cook until the vegetables are soft.  Remove from heat.  In a mixing bowl, whisk the cream, silk and eggs together, add remaining salt, black pepper, cheese, and nutmeg.  Stir in corn and cornmeal into the cream mixture.  Pour into casserole dish and bake 1 hour until golden brown.

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