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Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 3 cups fresh corn or 1 (16-ounce) can cream style corn plus

  3. 1 cup fresh or frozen corn

  4. 3/4 cup bread crumbs

  5. 2/3 cup whipping cream

  6. 1 cup (4 ounces) shredded Wisconsin Cheddar cheese

  7. 1/3 cup fresh minced parsley

  8. 3 tablespoons minced onion

  9. 1 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/8 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Beat eggs in large mixing bowl. Stir in remaining ingredients until well-blended. Pour into buttered 2 quart baking dish. Bake at 350°F (175°C) for 30 minutes. Reduce heat to 325°F (160°C) and continue baking an additional 30 to 50 minutes or until top cracks and toothpick inserted in center comes out clean. Allow to set 10 minutes before serving.

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