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1
Preheat the oven to 350 degrees F.
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2
Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter.
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3
Sprinkle the bread crumbs evenly on the bottom and sides of the dish.
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4
Set a 12-inch saute pan over medium heat and add the olive oil and bacon.
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5
Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes.
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6
Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes.
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7
Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes.
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8
Add the garlic to the pan and saute for 30 seconds.
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9
Season the vegetables with 1 teaspoon of the salt and the cayenne pepper.
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10
Set the pan aside and allow the vegetables to cool.
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11
In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg.
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12
Using a whisk, beat the cream mixture until frothy.
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13
Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl.
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14
Stir to mix well and pour into the prepared casserole dish.
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15
Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour.
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16
Be sure to turn the casserole dish around after 30 minutes.
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17
Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.
