Fresh Corn and Cheddar Bake


Serves: 10
Total Calories: 346
Yield: 30

Ingredients

1 loaf Rhodes Bread Dough , baked following instructions on package and day old
2 tablespoons butter
4 cups fresh corn kernels (from 5-6 ears)
1/2 small onion, chopped
1 can diced green chili
3 large eggs
1 pint half and half
1 tablespoon Dijon style mustard
2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon pepper
2 cups grated medium Cheddar cheese

Directions:

Remove crusts from baked loaf, cut into 3/4-inch cubes and set aside. Melt butter in a large skillet over medium high heat. Add corn and onion and cook, stirring often, for about four minutes. Remove from heat and add green chilies. In a large bowl, whisk together the eggs, half and half, mustard, thyme, salt and pepper. Stir in the corn, onion mixture. Place half of the bread cubes evenly in the bottom of a sprayed 2 1/2 quart casserole dish or 9x13-inch baking dish. Pour in half of the creamy corn mixture. Sprinkle with half of the cheddar cheese. Repeat with the remaining bread, creamy corn mixture and cheese. Bake at 350°F 35-45 minutes.

Nutritional Facts:

Serves: 10
Total Calories: 346
Calories from Fat: 162

This Fresh Corn and Cheddar Bake recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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