FRESH CORN PUDDING
Steps:
- Prepare Brussels Sprouts in advance. If large sprouts, trim and cut them into halves or quarters; if tiny, leave them whole. Steam them for 5 to 8 minutes, then remove from heat. In a separate bowl, mix the bread crumbs and cheeses thoroughly. Set aside for the later assembly. In a 3-4 qt. saucepan, heat olive oil over medium-high heat, and when just aromatic add the onions. Add salt and pepper and saute onions for approximately 4 minutes. Add the Corn, Pepper Flakes, Thyme, and Rosemary, stirring frequently for approximately 8-10 more minutes. Add the half and half and buttermilk, then the Brussels Sprouts and red bell pepper. When mixture is heated through, reduce the heat to simmer and cook for 10 minutes. While the mixture is cooking, whisk the eggs with the sour cream until completely mixed. Slowly add the egg mixture to the corn mixture, stirring constantly to avoid quick-cooking the eggs. Remove mixture from the heat. Butter a 9x11 baking pan, then add alternating layers of Bread Crumb mixture and Corn mixture, beginning and ending with crumbs. Sprinkle the top with additional parmesan cheese. Bake in a 350 degree oven for 45 minutes, or until bubbly at the edges.
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