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Corn custard pudding

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Ingredients/Components

milk - 1 c
flour - 2 Tbsp
eggs, beaten - 3 item
dry mustard - 1/2 tsp
paprika - 1 tsp
grated Parmesan - 1/4 c
grated Cheddar cheese
olive oil - 2 Tbsp
cayenne - 1/8 tsp
medium onion, chopped - 1 item
dried basil - 1 tsp
dry bread crumbs - 1 c
salt scant - 1 tsp
grated nutmeg - 1/4 tsp
frozen corn, defrosted - 3 c
medium red pepper, diced - 1 item
to 4 slices bacon, diced, fried and well drained - 3 item

How to make corn custard pudding:

Topping:1 c. grated Cheddar cheese1 c. dry bread crumbs1 tsp. paprika1/4 c. grated Parmesan3 Tbsp. olive oil3 to 4 slices bacon, diced, fried and well drained Preheat oven to 350°. Butter 2-quart au gratin dish. Saute onion in olive oil. Add red pepper and saute 4 to 5 minutes longer. Mix in flour and stir over low heat for 1 to 2 minutes. Transfer to a large mixing bowl and cool.

Combine egg, milk and seasonings. Gradually stir into onion-pepper mixture. Add corn and stir well. Spoon batter into prepared au gratin dish. Bake for 20 minutes.

To Prepare Topping: Combine Cheddar cheese, bread crumbs, paprika and Parmesan. Add olive oil, 1 tablespoon at a time, while tossing mixture with a fork. Stir in drained bacon. Sprinkle on casserole.

Return to oven for 15 to 20 more minutes (until knife comes out clean). Sprinkle with minced parsley and serve. Serves 6 to 8.

Recipe categories: Side dish, Vegetables, Corn.

Rating:

3.8

Average rating: 3.8, total votes: 8

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