| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Corn, Casserole, Thanksgivin, Christmas |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Corn kernels; (5 ears fresh or frozen) |
| 1 |
tb |
Baking powder |
| 1/2 |
lb |
Monterey jack cheese; grated |
| 1/2 |
lb |
Cheddar cheese; grated |
| 4 |
|
Fresh green chiles; peeled, seeded and chopped |
| 3 |
tb |
Sugar |
| 9 |
|
Eggs |
| 3 |
c |
Heavy cream |
| 1 |
tb |
Salt |
INSTRUCTIONS
Preheat oven to 350 degrees
1. In a food processor combine corn, baking powder, both cheeses and sugar
until corn kernels are just broken down. Do not puree.
2. In a bowl, whisk together eggs and cream. Add corn mixture and salt, and
stir well.
3.Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1
hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving and Christmas, with fierce
competition over who gets to take home the leftovers. The recipe can be cut
in half for a regular meal as well. Cooking time varies greatly depending
on the over you're using. It will take at least 1 hour to set (even when
halved).
Recipe by: Lu's Dad - John
Posted to recipelu-digest Volume 01 Number 305 by RecipeLu
<recipelu@geocities.com> on Nov 25, 1997
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