Yield: 6 servings
Measure | Ingredient |
---|---|
3 \N | Eggs |
1 cup | Rich milk or half and half |
4 tablespoons | Melted butter |
1 pint | Frozen corn niblets, thawed |
½ teaspoon | Salt |
¼ teaspoon | Pepper Few grains cayenne pepper |
¼ teaspoon | Nutmeg |
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