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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 12 lb sliced hickory smoked bacon
- 6 tablespoons butter
- 14 cup freshly grated parmesan cheese
- 1 medium onion, finely chopped
- 1 12 cups corn kernels (fresh or frozen and thawed)
- 3 tablespoons all-purpose flour
- 2 cups milk, heated
- 6 large eggs
- salt & freshly ground black pepper
- cayenne pepper
Method
- In a large skillet, fry the bacon over moderate heat till crisp on paper towels, and crumble.
- Pour off all but about 1 tablespoon of fat from the skillet.
- Grease the bottom and sides of a 1 1/2-quart soufle or baking dish with 1 tablespoon of the butter, coat the surfaces with half the grated cheese, and set aside.
- Add 2 tablespoons of the butter to the skillet and melt over moderate heat.
- Add the onion and corn, stir for 3 minutes, and set aside.
- Preheat the oven to 375F
- In a saucepan, melt the remaining 3 tablespoons of the butter over low heat, add the flour, and whisk till golden, 2 to 3 minutes.
- Remove pan from the heat, add the milk, and whisk till thickened and smooth.
- Cool the mixture slightly, then whisk in the eggs one at a time till well blended.
- Add the corn mixture, bacon, salt and pepper, and cayenne and blend thoroughly.
- Scrape the mixture into the prepared souffle dish, sprinkle the remaining cheese over the top, and bake till golden brown, 30 to 35 minutes.
- Serve hot.
