Christmas with Southern Living, 2015, pg. 16

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Name: Corn Pudding with Leeks and Thyme
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American-South
Ingredients: 8 Ears Corn husks removed; 3 Leeks; 4 slices Applewood-smoked bacon; 1 cup Sweet onion chopped; 1/4 cup Flour; 1 cup Heavy cream; 3/4 cup Half-and-half; 2 teaspoons Fresh thyme leaves chopped; 2 teaspoons Fresh Parsley chopped; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 4 Eggs beaten; 8 ounces Monterey jack cheese shredded

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INGREDIENTS

8 Ears Corn ; husks removed
3 Leeks
4 slices Applewood-smoked bacon
1 cup Sweet onion ; chopped
1/4 cup Flour
1 cup Heavy cream
3/4 cup Half-and-half
2 teaspoons Fresh thyme leaves ; chopped
2 teaspoons Fresh Parsley ; chopped
1/2 teaspoon Salt
1/4 teaspoon Black pepper
4 Eggs ; beaten
8 ounces Monterey jack cheese ; shredded

Servings

INSTRUCTIONS

Cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet. Salute leeks and onion in hot drippings over medium-high heat for 6 minutes or until tender. Sprinkle flour over onion mixture; cook, stirring constantly for 1 minute. Whisk in cream and half-and-half; cook, stirring constantly, 2 to 3 minutes until thickened. Remove from heat. Cool slightly.

Stir thyme and next 4 ingredients into corn. Stir in onion mixture and cheese. Pour corn mixture into prepared baking dish. Bake at 375 for 45 minutes or until set and golden. Let stand 5 minutes before serving.

NOTES

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Corn Pudding with Leeks and Thyme

8 Ears Corn husks removed
3 Leeks
4 slices Applewood-smoked bacon
1 cup Sweet onion chopped
1/4 cup Flour
1 cup Heavy cream
3/4 cup Half-and-half
2 teaspoons Fresh thyme leaves chopped
2 teaspoons Fresh Parsley chopped
1/2 teaspoon Salt
1/4 teaspoon Black pepper
4 Eggs beaten
8 ounces Monterey jack cheese shredded

Preheat oven to 375.  Lightly grease a 13- x 9-inch baking dish with cooking spray.  Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs.  Remove and discard root ends and dark green tops of leeks.  Cut leeks in half lengthwise, and rinse thoroughly under cold running water to remove grit and sad.  Coarsely chop leeks.
Cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet.  Salute leeks and onion in hot drippings over medium-high heat for 6 minutes or until tender.  Sprinkle flour over onion mixture; cook, stirring constantly for 1 minute.  Whisk in cream and half-and-half; cook, stirring constantly, 2 to 3 minutes until thickened.  Remove from heat.  Cool slightly.
Stir thyme and next 4 ingredients into corn.  Stir in onion mixture and cheese.  Pour corn mixture into prepared baking dish.  Bake at 375 for 45 minutes or until set and golden.  Let stand 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 12 Servings

Calories: 395
Calories from Fat: 246 (62%)

Amt Per Serving		% DV

	Total Fat 27.4g	36 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 1.7g
Cholesterol 78.1mg		24 %
Sodium 291.8mg		10 %
Potassium 493.4mg		13 %
Total Carbohydrate 27.7g		8 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 25.2g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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