-
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.