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Egg-Corn Pudding

Ingredients
1/4 pound sliced bacon (about 4 slices)
4 eggs
1/2 cup heavy cream
3 tablespoons cornstarch
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon cayenne
4 scallions, trimmed and chopped
1 can (15.25 ounces) whole corn kernels, drained
1 can (14.75 ounces) creamed corn
1/2 cup shredded sharp cheddar
Maple Syrup

Directions
1. Heat oven to 350 degrees F. Coat 8-inch square glass baking dish with
nonstick cooking spray.

2. In medium-size skillet, cook bacon until crisp, about 4 minutes.
Transfer to paper towels to drain. Crumble.

3. In large bowl, whisk together eggs, heavy cream, cornstarch, sugar,
vanilla, salt and cayenne until smooth. Stir in crumbled bacon,
scallions, whole corn kernels and creamed corn. Pour into prepared pan.
Sprinkle cheese over top.

4. Bake in 350 degree F oven 50 minutes or until knife inserted in
center comes out clean and top is golden. Let stand 10 minutes. Serve
with maple syrup. Makes 6 servings.

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