Sweet Potato and Corn Pudding #817 12/06

Categories:
casserole, corn, New 2006

2 teaspoon Butter; room temperature
3 tablespoon bread crumbs
1 tablespoon olive oil
1/4 lb bacon
10 oz pck frozen corn
1/2 cup onion; diced
1/4 cup green bell pepper; diced
1/4 cup celery; diced
1 large clove garlic; minced
1 teaspoon Salt; divided
1/8 teaspoon cayenne
1 cup cream (heavy)
1/2 cup milk
3 large eggs
1/2 cup sweet potato; cooked & mashed
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/4 cup parmesan
1/4 cup yellow oatmeal

Prreheat the oven to 350°F. Butter the bottom and sides of a 7" X 7" 1 1/2 quart square baking dish. Sprinkle the bread crumbs on the bottom and sides of the dish. Set a 12" saute pan over medium heat and add the olive oil and bacon. Cook the bacon until the it is almost crispy. Add the thawed corn, stirring until corn is tender. Add onions, bell pepper, and garlic and continue to cook until veggies are softened. Season with 1/2 teaspoon salt and the cayenne. Set the pan aside and allow the veggies to cool. In a large bowl, combine the cream, eggs, milk, sweet potato, remaining 1/2 teaspoon salt, black pepper and nutmeg. Using a whisk, beat the mixture together until frothy. Add the parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the baking dish. Place in the oven and bake until center is set and top is a deep golden brown, about 1 hour. Be sure to turn the dish around after 30 minutes. Remove from oven and allow to cool for 15 minutes. We had to bake ours for about an hour and 20 minutes.

Contributor: Emeril Lagasse

Yield: 4 servings