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Texas Corn Pudding
From Peace Meals
5 tablespoons butter
1 cup chopped yellow onion
1 jalapeño, seeded and finely diced
1 Tablespoon minced garlic
6 cups fresh white or yellow corn kernels
2 teaspoons chopped fresh thyme
1 teaspoon coarse salt
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
4 eggs
2 cups (1 pint) heavy whipping cream
1 Tablespoon sugar
1 teaspoon freshly ground pepper
1 cup shredded and lightly packed Havarti or Swiss cheese
9 slices bacon, cooked and crumbled
¼ cup chopped green onions
Preheat the oven to 350 degrees. Lightly butter a shallow 9- by 13-inch baking dish and set aside. Melt the butter in a large sauté pan over medium heat. Cook the onions, jalapeños and garlic for 5 minutes or until tender. Add the corn, thyme, salt and cayenne. Stir in the flour and mix well. Remove from heat and separate into two equal portions. Purée one portion in a food processor or blender; then mix the two portions back together. Set aside to cool. Combine the eggs, cream, sugar, pepper, cheese, bacon and green onions in a large bowl, whisking until slightly frothy. Add the corn mixture to the egg mixture and combine well. Pour into the prepared dish and bake for 50 to 55 minutes or until the center is set. Serves 6 to 8
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