An exceptionally tasty
version of corn pudding.
Corn
Harvest Casserole
- 6 large eggs
3 cups fresh corn or 1 (16-ounce) can cream style corn plus 1
cup fresh or frozen corn
3/4 cup bread crumbs
2/3 cup whipping cream
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1/3 cup fresh minced flat-leaf parsley
3 tablespoons minced onion
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
- 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.
Makes 10 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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