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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This has been a favorite of my family for years and when I freeze corn, I blanch it and cut it off the cob and measure out 2 cups before putting it into the zip lock bag to freeze. I make corn pudding all year round.
Yummy corn recipe!
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A favorite at holiday meals.
Cut corn from ears (about 4 cups) and set aside. Heat butter with sugar in sauce pan until butter is melted.
Combine corn, cornmeal, butter, buttermilk, onion, eggs, and baking soda. Grease a 9 inch square baking dish.
Grease a casserole dish. Mix ingredients together and bake 40 minutes at 350 degree F oven.
Butter 2 quart casserole. Put eggs into blender. Cover and process at stir until beaten. Add remaining ingredients. cover and process at whip only until corn is thoroughly mixed into batter. Pour into casserole. Bake for 1 hour 10 minutes in preheated 350 degree F oven.