| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Eggs |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter; room temp. |
| 2 1/2 |
c |
Corn kernels; cut from about 5 ears fresh or frozen corn |
| 1 |
tb |
Baking powder |
| 8 |
oz |
Monterey Jack cheese; diced |
| 8 |
oz |
Cheddar cheese; diced |
| 4 |
|
Fresh mild green chiles; parched; peeled, seeded or- |
| 4 |
|
Canned whole green chiles |
| 3 |
tb |
Sugar |
| 9 |
|
Eggs |
| 3 |
c |
Whipping cream |
| 1 |
tb |
Salt (or to taste) |
INSTRUCTIONS
Preheat oven to 350. Butter a 3-quart baking dish. In a food processor,
combine corn, baking powder, cheeses, chiles & sugar; process just until
corn kernels are broken down. In a very large bowl, whisk together eggs &
cream. Add corn mixture and stir to combine, then stir in salt. Pour into
buttered baking dish. Bake 45 to 55 minutes or until custard is just set &
a knife inserted in center comes out clean. Serve immediately. Makes 12
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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