Ingredients

· 1/2 cup fresh bread crumbs

· 1 1/2 cups grated cheddar cheese

· 4 lb. corn kernels, about 14 cups

· 6 shallots, peeled

· 2 cups heavy cream

· 1/4 tsp. Tabasco sauce

· 1 Tbs. salt

· 1/2 tsp. freshly ground pepper

· 12 eggs

· 1 Tbs. chopped fresh thyme

Instructions

Preheat an oven to 350°F.

Grease a 17-by-10-inch roasting pan or baking dish.

Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.

In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.

In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.

Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours.

Serve immediately. Serves 12 to 14.

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