Corn-and-swiss Cheese Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh corn kernels, about 8 |
| ears | ||
| 1 | c | Swiss cheese, 4 oz |
| shredded | ||
| 1/2 | c | Whipping cream |
| 1 | Egg | |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Combine all ingredients; spoon into 4 lightly greased 6-ounce ramekins or custard cups. Bake at 350 for 20 to 25 minutes. Makes 4 servings. Notes: This recipe can also be baked in a lightly greased 1-quart baking dish at 350F for 30 to 35 minutes. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 436
Calories From Fat: 198
Total Fat: 22.6g
Cholesterol: 118.5mg
Sodium: 390.5mg
Potassium: 501.7mg
Carbohydrates: 50g
Fiber: 8.5g
Sugar: 23.4g
Protein: 14.4g