Yield: 4 Servings
|1 teaspoon||Plus 2 tablespoons butter,|
|\N \N||In all|
|3 tablespoons||Dried fine bread crumbs|
|½ cup||Chopped bacon|
|4 \N||Ears of corn|
|2 teaspoons||Salt, in all|
|1 cup||Chopped onions|
|2 tablespoons||Minced shallots|
|1 teaspoon||Minced garlic|
|½ cup||Chopped red bell pepper|
|2 cups||Heavy cream|
|1 cup||Whole milk|
|6 \N||Eggs, slightly beaten|
|¼ teaspoon||Black pepper|
|⅛ teaspoon||Grated nutmeg|
|½ cup||Grated Parmigiano-Reggiano|
|½ cup||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