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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of those recipes that everybody asks for and it's quite easy to make. A Thanksgiving staple. Roasted red pepper cut into strips can be added for color and an additional zing. Ingredients:
1/4 cup butter, melted |
2 cups half-and-half |
3 cups fresh corn or 3 cups frozen corn |
1 cup sharp cheddar cheese, shredded |
2 large eggs |
salt |
pepper |
nutmeg (optional) |
1 roasted red pepper, cut into strips (optional) |
Directions:
1. Butter a deep casserole dish.
2. Combine butter, half and half, and eggs.
3. Beat until blended.
4. Add salt and pepper to taste.
5. Put grated cheese and corn into the casserole dish and toss to mix.
6. Pour the butter, cream and egg mixture over the cheese and corn mixture. The liquid should completely cover the solid. If it does not, add whole milk or half-and-half until you have sufficient liquid.
7. Sprinkle nutmeg on the top if you like.
8. Put the uncovered casserole in a 350 degree oven. If at any time during the baking, the top gets too brown, cover with aluminum foil.
9. Bake for one hour. If you begin with frozen corn, it will take another half hour for the custard to set properly.
10. It's done when the outer edges are brown and the center is firm when the dish is jiggled.
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