Corn Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 tablespoons unsalted butter
• 3/4 cup chopped yellow onion
• 1/4 cup chopped seeded poblano pepper
• 2 teaspoons minced garlic
• 4 cups fresh white corn kernels (i used 2 bags of frozen and defrosted it day i prepared)
• 3 teaspoons fresh thyme (ok i didn't get fresh, but used the italian seasoning with both thyme and oregano)
• 1 1/4 teaspoons salt
• 1/8 teaspoon cayenne
• 1/4 cup flour
• 1 -2 tablespoon heavy cream
• 4 large eggs
• 2 cups heavy cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground black pepper
• 1 cup grated havarti cheese (i used white sharp cheddar)
• 6 slices cooked bacon, drained and crumbled
• 2 tablespoons chopped green onions

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease a 3-quart baking dish and set aside.
• 3 in large saucepan, melt butter over medium-high heat.
• 4 add onions and pepper, cook, stirring about 2 minutes.
• 5 add garlic and stir for about 30 seconds.
• 6 add corn, 2 tsp of the thyme, 3/4 tsp of salt, and cayenne. cook until just tender and starting to turn golden about 4 minutes.
• 7 add flour and cook, stirring for another 2 minutes.
• 8 remove from heat and let cool slightly.
• 9 put half of corn mixture in food processor with heavy cream and blend until smooth.
• 10 in large bowl, whisk eggs, cream, sugar, rest of thyme, remaining salt, and black pepper until frothy.
• 11 add pureed corn and whole corn mixtures along with the cheese, bacon, and green onions and whisk to combine.
• 12 pour into prepared dish and bake until set and knife inserted into center comes out clean, about 50 minutes to 1 hour.
• 13 remove from oven and let rest for 10 minutes before serving.