INGREDIENTS

INSTRUCTIONS

Preheat the oven 365 degrees. Butter the bottom and sides of a large
casserole dish (13-inch by 9-inch) with 1 teaspoon of butter. Sprinkle the
bread crumbs evenly on the bottom and sides of the dish. Cut the corn off
the cob with a serrated knife onto a cloth towel. (This will prevent the
corn from making a mess). Scrape the cob to extract any remaining milk. You
should have about 2 cups of the corn with the milk. In a saute pan, melt
the remaining butter. Add the bacon and saute for about 3 minutes or until
the bacon is crispy. Stir in the corn, 1 teaspoon of the salt and the
cayenne. Add the onions, shallots, garlic, and bell peppers and cook for 3
minutes, or until the vegetables are wilted. Remove from the heat. In a
mixing bowl, whisk the cream, milk and eggs together. Add the remaining
salt, black pepper, nutmeg, and cheese. Stir the corn mixture and cornmeal
into the cream mixture. Pour into the prepared pan and bake for 1 hour, or
until golden. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2345 broadcast 04-24-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-01-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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