2 15.25 oz. cans drained corn
1 14.75 oz. can creamed corn
3 cups ½ & ½
4 lg. eggs, beaten
6 tbsp. olive oil, divided
1 lg. chopped onion
½ cup crumbled bacon
2 cloves minced garlic
1 tbsp. chopped fresh sage
1 ½ tsp. salt, dived into ½ tsp. portions
1 tsp. course ground black pepper
1 tsp. granulated garlic, divided
½ tsp. ground sage
½ tsp. dry thyme
2 cups Panko bread crumbs
Basic Preparation
Using a large sauté pan , sauté the onions and garlic in half of the olive oil until translucent. Gradually stir in the crumbled bacon, corn, fresh sage, ½ tsp. salt, and the black pepper. Stir until all ingredients appear to be mixed well. Set the mixture aside and cool.
Next, combine the beaten eggs, half and half, ½ tsp. salt, ground sage, and granulated garlic in a large bowl. Mix until all ingredients appear to be well blended. Add the cream corn and continue to mix. Now, add the cooled sauté mixture and stir to combine. Pour the mixture into a greased 9” x 13” baking dish and set aside while you prepare the topping.
Place the Panko bread crumbs, ½ tsp. salt, and remaining granulated garlic in a medium bowl and stir to mix well. Next, add the remaining olive oil and work into the dry mixture until evenly distributed and completely absorbed. Sprinkle the entire surface with the dry mixture and bake for one hour at 350 degrees, or until an inserted toothpick pulls out clean, and the Panko crust is a golden brown. Serve as a side dish with your holiday meal and sit back and enjoy the rave reviews.
Yield:8-10 servings
Preparation time:20 minutes
Cook time:1 hour
