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Categories:
butter bread crumbs bacon corn salt cayenne onions shallots garlic red bell pepper heavy cream milk eggs black pepper nutmeg cheese yellow cornmeal
Viewed: 26 - Published at: 5 years agoIngredients
- 1 teaspoon plus 2 tablespoons butter, in all
- 3 tablespoons dried fine bread crumbs
- 1/2 cup chopped bacon
- 4 ears of corn
- 2 teaspoons salt, in all
- 1/4 teaspoon cayenne
- 1 cup chopped onions
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1/2 cup chopped red bell pepper
- 2 cups heavy cream
- 1 cup whole milk
- 6 eggs, slightly beaten
- 1/4 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup yellow cornmeal
Method
- Preheat the oven 365 degrees F. 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.
