Cajun Corn Pudding

Cajun Corn Pudding

Photo by Susan M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • butter (baking dish)

  • ¼

    cup breadcrumbs (fine)

  • 4

    sweet corn (ears)

  • 2

    tbsps olive oil

  • sea salt

  • ¼

    tsp cayenne pepper

  • 6

    slices bacon (chopped)

  • ¾

    cup diced onion

  • ¾

    cup bell pepper (diced)

  • 2

    cups heavy cream

  • 1

    cup milk

  • 5

    eggs

  • ½

    cup grated parmesan cheese

  • ½

    cup cornmeal

  • ¼

    cup sugar

  • 2

    tbsps freshly ground pepper

  • ¼

    grated nutmeg (teaspooon

Directions

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. 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. Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat. In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.


Nutrition

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