Ingredients

The following ingredients have 4 Servings
  • 1 lb bacon, chopped
  • 2 tbsp unsalted butter
  • 1 cup chopped sweet onion
  • 4 ears sweet corn, kernels removed (3 cups)
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp nutmeg
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup yelllow cornmeal

Instruction

  • Preheat oven to 375°F. Heat a sauté pan over medium heat and add chopped bacon. Cook until crisp and remove from pan, reserving half the fat. Add the butter and onions and sauté until onions are translucent.
  • Add corn, garlic, salt and cayenne pepper and sauté for 3-4 minutes to cook the corn. Remove and set aside.
  • In a large bowl, whisk the eggs and then add the cream and milk and whisk until combined. Add the pepper, nutmeg, Parmesan and cornmeal and whisk until combined. Stir in the bacon, onion, corn mixture and pour into a greased 2 quart casserole dish. Bake for 1 hour or until no longer jiggly. Serve immediately.