Corn Pudding With Bacon White Cheddar And Chives |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great way to serve fresh corn off the cobb. Is an excellent side dish for a Bar-B-Q! Found this recipe in a local newspaper. Ingredients:
6 ounces (about 9 slices bacon) |
3t vegetable oil |
1c finely chopped onion |
4 c corn kernels (about 7-8 ears) |
2 t minced garlic |
1/2 t salt |
1/4 t cayenne pepper |
4 eggs |
2 c half & half |
2 c shredded sharp white chedder cheese (8 oz divided) |
1 t chopped fresh chives, for garnish |
Directions:
1. Arrange a rack at center position and preheat oven to 350 degrees
2. Butter a shallow 2 quart oven to table baking dish.
3. In a large heave skillet over medium heat saute the bacon until golden and crisp. Remove and drain on paper towels. Coarsely chop the bacon and reserve.
4. Pour off and discard all the bacon drippings, then add vegetable oil to the same skillet. Place skillet over ved-high heat. When oil is hot add onion and saute stirring until slightly softened about 2 minutes.
5. Add corn and cook stirring until corn is lightly browned about 8 minutes. Add garlic and saute stirring 1 minute more. Remove from heat and stir in salt and cayenne pepper. Set aside.
6. In a large bowl, whisk eggs and half and half together until blended. Stir in corn mixture, reserved bacon and all but 1/3 C of the cheese. Mix well. Transfer to the baking dish. Sprinkle remaining cheese over the top of the pudding.
7. Bake until a knife comes out clean and top is slightly brown 35-4o minutes. Remove and cool for 5 minutes.
8. You can prepare this dish a day ahead and reheat uncovered in a 350 degree preheated oven for 20 minutes or longer. Sprinkle with chives and serve.
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