Corn Pudding

• 4 tablespoons unsalted butter
• 34 cup chopped yellow onion
• 14 cup chopped seeded poblano pepper
• 2 teaspoons minced garlic
• 4 cups fresh white corn kernels (I used 2 bags of frozen and defrosted it day I prepared)
• 3 teaspoons fresh thyme (ok I didn't get fresh, but used the italian seasoning with both thyme and oregano)
• 1 14 teaspoons salt
• 18 teaspoon cayenne
• 14 cup flour
• 1 -2 tablespoon heavy cream
• 4 large eggs
• 2 cups heavy cream
• 1 tablespoon granulated sugar
• 12 teaspoon ground black pepper
• 1 cup grated havarti cheese (I used white sharp cheddar)
• 6 slices cooked bacon, drained and crumbled
• 2 tablespoons chopped green onions

1. Preheat oven to 350 degrees.
2. Grease a 3-quart baking dish and set aside.
3. In large saucepan, melt butter over medium-high heat.
4. Add onions and pepper, cook, stirring about 2 minutes.
5. Add garlic and stir for about 30 seconds.
6. Add corn, 2 tsp of the thyme, 3/4 tsp of salt, and cayenne.
7. Cook until just tender and starting to turn golden about 4 minutes.
8. Add flour and cook, stirring for another 2 minutes.
9. Remove from heat and let cool slightly.
10. Put half of corn mixture in food processor with heavy cream and blend until smooth.
11. In large bowl, whisk eggs, cream, sugar, rest of thyme, remaining salt, and black pepper until frothy.
12. Add pureed corn and whole corn mixtures along with the cheese, bacon, and green onions and whisk to combine.
13. Pour into prepared dish and bake until set and knife inserted into center comes out clean, about 50 minutes to 1 hour.
14. Remove from oven and let rest for 10 minutes before serving.

unsalted butter, yellow onion, pepper, garlic, fresh white corn kernels, fresh thyme, salt, cayenne, flour, heavy cream, eggs, heavy cream, sugar, ground black pepper, bacon, green onions

Taken from www.food.com/recipe/corn-pudding-201951 (may not work)