Suzie's Q

Corn Pudding

• 6                Eggs (large)
• 2 C            Heavy cream
• 1 C            Whole milk
• 3 C            Corn kernels (fresh preferred)
• 1/2 C         Yellow corn meal
• 1/2 C         Parmesan cheese, grated
• 1/2 C         Chopped red bell pepper
• 1                Garlic clove, minced
• 2                Shallots, minced
• 1 C            Onion, chopped
• 3 T             Bread crumbs, fine
• 5 T             Butter
• 2 t              Salt
• 1/8 t           Nutmeg, ground fresh
• 1/4 t           Cayenne
• 1/4 t           Black pepper

Preheat oven to 375.  Coat bottom and sides of 13 by 9 casserole with 1 tablespoon butter then bread crumbs.  Melt remaining butter in a sauté pan.  Add corn, salt, cayenne, onions, shallots, garlic, and bell pepper.  Cook 3 to 5 minutes (wilt vegetables).  Remove from heat.  In a bowl, whisk cream, milk, eggs, nutmeg, black pepper and cheese.  Mix in cornmeal and corn mixture.  Pour into casserole and bake for 60 to 80 minutes or until golden.