Another summer, another corn pudding recipe. For this one, I thought a little touch of shrimp might be welcome. Red pepper and shrimp have a definite affinity for one another, and bacon—well, what doesn’t go with bacon? If you still don’t have a corn creamer in your kitchen, here is yet another opportunity to add to your collection of culinary tools. It’s cheap, has only one purpose, and it really fulfills that purpose perfectly. What more can you ask for, really?
Shrimp Corn Pudding
8 ears very fresh corn, creamed
3 strips thick-cut bacon, fried until crisp, crumbled
1/2 jalapeño pepper, seeded, pithed & minced
1/4 cup corn meal
1/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound small shrimp (about 36), peeled
Combine creamed corn with all ingredients except shrimp in large bowl. Divide mixture among 4 buttered oven-proof bowls. Submerge 5 shrimp under surface of corn pudding and plop 4 shrimp on top. Bake in 325º oven for 1 hour.