Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Corn Harvest Casserole

No recipe image available.An exceptionally tasty version of corn pudding, perfect for the holidays or any day.

Recipe Ingredients:

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

Cooking Directions:

  1. Beat eggs in large mixing bowl. Stir in remaining ingredients until well-blended. Pour into buttered 2 quart baking dish.
  2. 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.
  3. Allow to set 10 minutes before serving.

Makes 8 to 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.