Chef John Folse's Smoky Corn Pudding

Prep Time: 1 Hour
Yields: 4 Servings

Comment: Combining vegetables and smoked meats has always been a common cooking technique in Louisiana . However, combining these flavors with cream and eggs to create a soufflé or casserole is fairly new to Bayou Country.

6-7 ears fresh corn
6 slices bacon
1 cup diced onions 
1/2 cup diced celery 
1/4 cup diced yellow bell peppers 
1/4 cup diced red bell peppers 
1/4 cup minced garlic
3 eggs, beaten 
1/4 cup butter, melted and cooled
1 cup milk
salt and cracked black pepper to taste
dash of Louisiana hot sauce
pinch of thyme
pinch of basil 
1/4 cup sliced green onions

Using a cheese grater, grate corn, reserving grated kernels and liquid. Preheat oven to 375°F. In a 10-inch sauté pan, fry bacon, rendering fat. Remove bacon, drain, chop and set aside. In the same pan, sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. In a large mixing bowl, combine eggs, butter, milk and corn. Season with salt, pepper, hot sauce, thyme and basil. Place sautéed vegetables into baking dish. Add corn mixture and reserved bacon and stir well. Sprinkle in green onions. Place baking dish in 2-inch deep pan with approximately 1 inch of water in the bottom of pan. Bake in water bath 30 minutes.