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4
cups fresh corn kernels or two 10-ounce packages frozen whole kernel corn
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2
beaten eggs
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2
5 ounce cans evaporated milk (1-1/3 cups)
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2
tablespoons finely chopped onion
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1/4
teaspoon salt
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Dash pepper
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3/4
cup shredded process Swiss or Gruyere cheese
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3/4
cup soft bread crumbs (1 slice)
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1
tablespoon butter or margarine, melted
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1/4
cup shredded process Swiss or Gruyere cheese
1. Grease a 9-inch pie plate or an 8-inch quiche dish; set aside. In a medium saucepan cook fresh corn, covered, in a small amount of boiling lightly salted water for 4 minutes. (Or, cook frozen corn according to package directions.) Drain well.
2. In a medium mixing bowl combine drained corn, beaten eggs, milk, onion, salt, and pepper. Stir in the 3/4 cup cheese. Transfer mixture to prepared pie plate or dish.
3. In a small bowl combine soft bread crumbs and melted butter or margarine. Stir in the 1/4 cup cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree F oven for 25 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before serving. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 296,
- Protein (gm) 14,
- Carbohydrate (gm) 34,
- Fat, total (gm) 13,
- Cholesterol (mg) 101,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 487,
- Percent Daily Values are based on a 2,000 calorie diet
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This is an awesome and has become a traditional vegetable dish for our family Xmad dinners. I started making it when our son was about 7 and he is now 31 and still expects it and says Xmas dinner wouldn't be the same without it. This year we will be in another province visiting our daughter and her children and our son will spending the holiday with his fiance and I have just printed off the recipe so she can surprise him and carry on with this tradition. It is a favorite for all!
12/23/2010 12:36:39 PM Report Abuse