CORN PUDDING WITH BACON, WHITE CHEDDAR AND CHIVES
• 6 oz. (about 9 slices) bacon
• 3 tbsp. vegetable oil
• 1 c. finely chopped onion
• 4 c. corn kernels (scraped from 7 to 8 ears of corn)
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 4 eggs
• 2 c. half-and-half
• 2 c. (8 oz.) grated sharp white Cheddar cheese, divided
• 1 tbsp. chopped chives, for garnish
Arrange a rack at center position and preheat oven to 350 degrees. Butter a shallow 2-quart oven-to-table baking dish.
In a large, heavy skillet over medium heat, sauté the bacon until golden and crisp. Remove and drain on paper towels. Coarsely chop the bacon and reserve.
Pour off and discard all the bacon drippings, then add vegetable oil to the same skillet. Place skillet over medium-high heat. When oil is hot, add onion and sauté, stirring, until slightly softened, about 2 minutes. Add corn and cook, stirring until corn is lightly browned, about 8 minutes. Add garlic and sauté, stirring 1 minute more. Remove from heat and stir in salt and cayenne pepper. Set aside.
In a large bowl, whisk eggs and half-and-half together until blended. Stir in corn mixture, reserved bacon and all but 1/3 cup of the cheese. Mix well. Transfer to the baking dish. Sprinkle remaining cheese over the top of the pudding.
Bake until a knife or tester inserted into the middle comes out clean and top is slightly brown, 35 to 40 minutes. Remove and cool 5 minutes. (Pudding can be prepared a day ahead. Cool, cover and refrigerate. Reheat, uncovered, in a preheated 350-degree oven 20 minutes or longer.)
To serve, sprinkle chives over the top of the corn pudding. Serve warm.
Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 5 fat.
Nutrition information per serving:
Fat 36 g
Sodium 690 mg
Carbohydrates 26 g
Saturated fat 17 g
Calcium 310 mg
Protein 22 g
Cholesterol 220 mg
Dietary fiber 3 g