Smoked sweet corn and bison bacon pudding
Ingredients
- 2 whole eggs , lightly beaten
- 1/4 cup melted butter, unsalted
- 1/4 cup heavy cream
- 1.5 teaspoon corn starch
- 1/2 cup small diced yellow onion
- 2 teaspoon finely minced garlic
- 1 tablespoon finely minced jalapeno pepper
- 1/2 cup small dived red bell pepper
- 2 tablespoon bacon fat
- 1/2 cup seeded and diced tomatoes
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1.5 teaspoons freshly ground pepper
- 1/4 cup bison bacon
- 2.5 cups roasted corn kernels
- 1 cup panko breadcrumbs
Directions
- Preheat smoker to 325 F.
- Whisk together the eggs, butter, cream and cornstarch in a small stainless-steel bow, then set aside.
- Medium sauté a pan over medium heat, begin to sauté the onions, jalapenos, garlic, red bell peppers and the bacon fat for about two minutes or as they begin to wilt.
- Turn off the heat and then stir in the tomatoes, thyme, salt, pepper and mix.
- Stir in the bison bacon and corn kernels and allow to cool for five minutes.
- Add in egg mixture and the breadcrumbs and mix until all is blended evenly.
- Pour mixture into an oiled 20-centimeter cast-iron pan evenly.
- Smoke for 25 minutes or until the center of the pudding is set (check with toothpick).
- Garnish with micro greens and serve.
