Joan and John's Corn Pudding

Directions

1. 1
   Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
2. 2
   Chop onion, garlic, and fresh thyme.
3. 3
   Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
4. 4
   Preheat oven to 350F Butter a 2-quart baking dish and set aside.
5. 5
   In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat.
6. 6
   Add the onions and cook stirring for two minutes.
7. 7
   Add the garlic and cook, stirring, for an additional minute.
8. 8
   Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes.
9. 9
   Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes.
10. 10
    Set aside and let cool.
11. 11
    In a large bowl, whisk the eggs, cream, and sugar until frothy.
12. 12
    Add the remaining one teaspoon of thyme and black pepper.
13. 13
    Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
14. 14
    Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture.
15. 15
    Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
16. 16
    Pour into the prepared two quart casserole dish and put into the heated oven.
17. 17
    Bake until the custard is set and a knife inserted into the center of the dish comes out clean about 60 minutes.
18. 18
    Remove from oven and let rest at least ten minutes before serving.