Yield: 1 Servings
Measure | Ingredient |
---|---|
2½ cup | Corn kernels; (5 ears fresh or frozen) |
1 tablespoon | Baking powder |
½ pounds | Monterey jack cheese; grated |
½ pounds | Cheddar cheese; grated |
4 \N | Fresh green chiles; peeled, seeded and chopped |
3 tablespoons | Sugar |
9 \N | Eggs |
3 cups | Heavy cream |
1 tablespoon | Salt |
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@...> on Nov 25, 1997