Corn Pudding with Leeks

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 2 oz pancetta, chopped
• 2 leek, white and light green parts only, chopped
• 1 red pepper, chopped
• 3 tbsp chopped fresh cilantro
• 3 tbsp chopped fresh parsley
• 1 cup fresh corn, kernels
• 1 1/2 cup half-and-half cream
• 6 large egg
• 1 1/2 tsp sugar
• 1/2 tsp cayenne pepper
• 1 tsp salt
• freshly cracked black pepper
   

Preheat the oven to 350 degrees F.
Butter a 9 by 12-inch baking dish.
Heat the butter and oil over medium in a sauté pan. Add the pancetta and cook until crispy.
Add the leeks and red pepper and cook about 6 minutes until softened but not browned.
Stir in the cilantro and parsley. Spread the leek mixture evenly on the bottom of the buttered baking dish.
In a food processor puree the corn with the half and half cream until almost smooth.
Add the eggs, sugar, cayenne, and salt and pepper. Pulse until just combined.
Pour the pudding mixture over the leek mixture. Bake for 30 minutes or until set.
 

Print:  | Thanksgiving: >> | Country: | Yield: 8 |