Emeril's Corn Pudding

Recipe Ingredients

1 teaspoon	5ml	Butter - plus
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Dried fine bread crumbs
1/2 cup	73g / 2.6oz	Chopped bacon
4		Corn ears
2 teaspoons	10ml	Salt - divided
1/4 teaspoon	1.3ml	Cayenne
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped red bell pepper
2 cups	474ml	Heavy cream
1 cup	237ml	Whole milk
6		Eggs - slightly beaten
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Grated nutmeg
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1/2 cup	31g / 1.1oz	Yellow corn meal

Recipe Instructions

Preheat the oven 365 degrees.

Butter the bottom and sides of a large casserole dish (13-inch by 9-inch) with 1 teaspoon of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish. Cut the corn off the cob with a serrated knife onto a cloth towel. (This will prevent the corn from making a mess). Scrape the cob to extract any remaining milk. You should have about 2 cups of the corn with the milk.

In a saute pan, melt the remaining butter. Add the bacon and saute for about 3 minutes or until the bacon is crispy. Stir in the corn, 1 teaspoon of the salt and the cayenne. Add the onions, shallots, garlic, and bell peppers and cook for 3 minutes, or until the vegetables are wilted. Remove from the heat.

In a mixing bowl, whisk the cream, milk and eggs together. Add the remaining salt, black pepper, nutmeg, and cheese. Stir the corn mixture and cornmeal into the cream mixture. Pour into the prepared pan and bake for 1 hour, or until golden.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2345 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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