Yield: 6 servings
|1 cup||Rich milk or half and half|
|4 tablespoons||Melted butter|
|1 pint||Frozen corn niblets, thawed|
|¼ teaspoon||Pepper Few grains cayenne pepper|
|½ pounds||Vermont Cheddar cheese, thinly sliced|
|2 tablespoons||Grated Parmesan cheese|
Beat together eggs, milk and butter. Stir in corn and seasonings.
Place half of mixture in buttered pie pan or 1½ quart baking dish.
Spread with Cheddar cheese, top with remaining corn mixture and sprinkle with Parmesan cheese. Bake at 325 degrees for approximately 45 minutes or until set. Let stand a few minutes before cutting.
Submitted By BARRY WEINSTEIN On 03-19-95