Cheesy Corn Pudding

Ingredients:

1 package (8 ounces) sharp white cheddar cheese, grated

4 ounces Swiss cheese, grated

4 ounces Parmesan cheese, grated

3 tablespoons butter

1/4 cup minced shallots

8 cups fresh corn kernels (about 8 large ears)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons all-purpose flour

4 large eggs

2 cups half-and-half

1 tablespoon hot sauce

6 pieces cooked bacon, crumbled

1/4 cup chopped parsley

Directions:

Preheat the oven to 350 degrees. Butter a 9" x 13" baking dish. Combine the three cheeses in a bowl, measure and remove 1 cup for the topping. Set all aside.

Melt the butter in a large skillet over medium heat, add the shallots and corn and saute for 4 to 5 minutes or until they are tender. Add the salt, pepper, and flour and continue to saute for 1 minute. Remove from the heat.

In a large mixing bowl, whisk together eggs, cream and hot sauce; stir in the bacon, parsley and cheese. Pour the mixture into the prepared pan and sprinkle with the remaining cup of cheese and bake for 30 to 35 minutes at 350 degrees. Serve warm.