Cajun Corn Pudding

Name: Cajun Corn Pudding
Ingredients: Butter, for baking dish; 1/4 cup fine breadcrumbs; 4 ears sweet corn; 2 tablespoons olive oil; Sea salt; 1/4 teaspoon cayenne pepper; 6 slices bacon chopped; 3/4 cup diced onions; 3/4 cup diced bell pepper; 2 cups heavy cream; 1 cup milk; 5 eggs; 1/2 cup grated Parmesan cheese; 1/2 cup cornmeal; 1/4 cup sugar; 2 tablespoons freshly ground pepper; 1/4 teaspooon grated nutmeg

17 ingredients

10 steps

Ingredients

Butter, for baking dish
1/4 cup fine breadcrumbs
4 ears sweet corn
2 tablespoons olive oil
Sea salt
1/4 teaspoon cayenne pepper
6 slices bacon chopped
3/4 cup diced onions
3/4 cup diced bell pepper
2 cups heavy cream
1 cup milk
5 eggs
1/2 cup grated Parmesan cheese
1/2 cup cornmeal
1/4 cup sugar
2 tablespoons freshly ground pepper
1/4 teaspooon grated nutmeg

Directions

1

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish.
2

Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside.
3

Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne.
4

Saute for 2 to 3 minutes.
5

Add bacon and saute until crisp.
6

Add onions and bell peppers, cook until barely tender, then remove from heat.
7

In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy.
8

Add the corn mixture and stir to combine.
9

Pour into the prepared baking dish and bake 35 to 40 minutes, until firm.
10

Serve hot from the oven.