Corn Harvest Casserole
An exceptionally tasty version of corn pudding, perfect for the holidays or any day.
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 ground black 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 in a preheated oven 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 8 to 10 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.