|Sweet Renee - Inspired Corn Pudding|
1 lb. thick sliced hickory smoked peppered bacon
2- 10 oz. pack of frozen corn OR 5-6 ears of fresh corn
1/2 c onion (chopped fine)
1 c green and red bell peppers (chopped)
4 TBS butter
4 TBS plain flour
2 t salt
1 t paprika
1/2 t mustard powder
1/4 t black pepper (to taste)
1-1/2 cups whole milk (1/2 and 1/2 if you want more soufflé consistency).
2 egg slightly beaten.
1 cup Ritz/Club (buttery) cracker crumbs
3 TBS butter
Preheat oven to 350 degrees while mixing up casserole.
Rub ears of corn with a little olive oil. Roast on grill still brown and starting to hear “pop”. Cool completely afterward cutting off cob. Set aside.
Chop up bacon and fry in skillet on med high heat, until crispy. Remove from skillet and drain on paper towel, leaving bacon fat in pan. Fry onion and bell peppers in bacon fat, until slightly tender. Remove from fat and drain on paper towel. If using frozen corn, quickly fry in remaining bacon fat.
Mix flour with seasonings.
Put 4 TBS butter in skillet and melt. Add flour mix to skillet and cook until brown and bubbly, making a roux. Slowly add milk (or half & half) to roux, stirring constantly until the mixture bubbles and becomes a thick sauce.
Remove mixture from heat and stir in corn, onion and bell peppers. Slowly incorporate into the mix the two beaten eggs, making sure not to stop stirring, as you do not want the eggs to “scramble”.
Put the corn mix into a lightly greased 2-3 quart baking pan or casserole dish.
Melt 1 T butter and blend with cracker crumbs in a small bowl. Sprinkle cracker mix on top of the corn mix.
Bake for 30 min in a 350-degree oven, until crackers are slightly brown and pudding is bubbling.
Do not cover when baking. You want the topping to be crisp and browned.