Vegetable Recipe
Emeril's Corn Pudding
Emeril's Corn Pudding:
Yield: 4 Servings
1 ts Plus 2 tablespoons butter,
In all
3 tb Dried fine bread crumbs
1/2 c Chopped bacon
4 Ears of corn
2 ts Salt, in all
1/4 ts Cayenne
1 c Chopped onions
2 tb Minced shallots
1 ts Minced garlic
1/2 c Chopped red bell pepper
2 c Heavy cream
1 c Whole milk
6 Eggs, slightly beaten
1/4 ts Black pepper
1/8 ts Grated nutmeg
1/2 c Grated Parmigiano-Reggiano
Cheese
1/2 c Yellow con meal
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.
Yield: 8 servings.
|