INGREDIENTS

6 oz.  Bacon , strips 
3 oz. Green Onions , chopped 
12 oz.  Corn Kernels , fresh 
8 oz.  Heavy Cream  
4 oz.  Chicken Broth  
2 Mission® 10" Heat Pressed Flour Tortillas (10420)  
2 large Eggs  
4 oz.  Milk  
1 1/2 tsp.  Thyme , fresh, chopped 
1 tsp. Kosher Salt  
1/2 tsp. Black Pepper  
2 oz.  Cornmeal  

DIRECTIONS

1.) Preheat oven to 300°. Lightly grease an 8 x 8” baking dish and line with wax paper.

2.) Heat a large saucepan over medium heat, add the bacon and cook until golden brown.

3.) Drain the drippings and then add the onion, and cook until golden brown for about 3-4 minutes.

4.) Add the corn, cream and the broth, adjust the heat to medium-high and bring to a slow boil.

5.) Cook the mixture for 7-10 minutes, while stirring occasionally, it will begin to thicken slightly. Remove from heat.

6.) In a food processor, blend the tortillas until they reach a breadcrumb like consistency. Pour corn mixture into a bowl and add the tortilla crumbs, eggs, milk, thyme, salt, pepper, cornmeal and mix well.

7.) Pour the corn mixture into the greased and waxed pan and bake for about 1 hour 30 minutes. Remove from oven and let slightly cool. Cut into squares or scoop out of dish and serve.

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