| 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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