Spray a casserole with oven spray and set the oven to 350 degrees F. Cut the bacon into small pieces with kitchen shears (the easiest way). Fry the bacon until crisp, then remove from the fat and drain on paper towels. Reserve 2 Tbsp. of the fat, adding butter to make 2 Tbsp. if you don't have enough. Saute the onion and peppers in the bacon fat until soft but not browned. Add the corn, and saute over med low for about 5 minutes. While the corn is cooking, mix the half and half, eggs, salt, and pepper and beat till mixed. Mix the veggies into the custard mixture and pour into the casserole dish. Top with the chives. Put in the oven and bake for about 30 minutes, until a knife inserted into the middle is almost clean. The custard will continue to cook for a bit after you take it out of the oven. Cover loosely with foil or the lid and let it set for 10 to 15 minutes before serving. This makes the custard come out a lot smoother and nicer.
By Free2B from North Royalton, OH
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I can just smell this now! It's great with the half and half instead of plain old milk too. Do you have"Take Out"? if not you should. I voted another 2 thumbs up.Thanks. : )
Keeper
This is one of our favorite Thanksgiving side dishes, and sometimes, we make it sweet, and other years, it's savory as this one is. Either way, it's one of those offerings that gets gobbled up very quickly.
Corn casseroles go with a big family Thanksgiving Dinner just as much as Turkey and Cornbread Dressing or Cranberry Sauce does. The bacon adds so much flavor too whether you make your casserole sweet or savory.
Thank you for sharing another delicious recipe Barb. You'll be getting my thumbs up as usual. You don't have a recipe that wouldn't suit me, I'm betting.
Pookarina
Sounds so good, and very much like the ones we've eaten at Thanksgiving and large family gatherings. Someone almost always thinks to bring a nice corn pudding. Many people think that corn pudding is a southern dish, but I associate it with New England states more. Wherever it originated, I'm sure glad someone thought of it.
Thanks for sharing your recipe.
Using the Half and Half must add a lot of richness to the dish, so I know it has to be delicious. It'd be difficult to mess up good corn in my humble opinion. It's a staple food around here for sure.
Great recipe. Thanks for sharing.
MisMachado
Like a few other people here, I tend to associate Corn Pudding with meals around Thanksgiving. My dad was a New Englander and he was always teaching us kids about what all went on that helped the early settlers get along in their new homeland. He'd tell us stories about the part the native Americans played in helping them, and of course, the first shared Thanksgiving.
Thanksgiving was always his favorite holiday, so I have to say, it's mine too. I love all the food preparation and the large family gatherings. Corn is one of those foods that is very delicious when prepared as a sweet or savory dish, so we've often seen them both on the table at the same meal.
Thanks for sharing your recipe.
ww
Corn is always good and a required side dish at every big holiday and
family meal for us. This casserole sounds really good. Thank you for
sharing your recipe.
Lee
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