Corn Pudding

· ½ cup fresh bread crumbs · 1½ cups grated cheddar cheese · 4 lb. corn kernels, about 14 cups · 6 shallots, peeled · 2 cups heavy cream · ¼ teaspoon. Tabasco sauce · 1 Tbs. salt · ½ teaspoon. freshly ground pepper · 12 eggs · 1 Tbs. chopped fresh thyme

Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and ¼ 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 1¼ 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.