Corn Pudding

By KDHarmon

Ingredients

• 1/2 cup fresh bread crumbs
• 1 1/2 cups grated cheddar cheese
• 4 lb. corn kernels, about 14 cups
• 6 shallots, peeled
• 2 cups heavy cream
• 1/4 tsp. Tabasco sauce
• 1 Tbs. salt
• 1/2 tsp. freshly ground pepper
• 12 eggs
• 1 Tbs. chopped fresh thyme

Details

Servings 12
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.

In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.

In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.

Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours. Serve immediately.