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Corn Flan

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Prep Time:

20 minutes

Cooking Time:

45 minutes

Yield:

8

A rich custard-like breakfast casserole which can be made ahead and baked the next morning.  The Inn serves this with ham or bacon, fresh fruit, baked pears or apples, homemade pumpkin/cranberry bread, and whole-wheat/walnut toast. Especially nice in the Fall.

Ingredients

  • 11 oz Grated Vermont White Cheddar
  • 11 oz Frozen Cut Corn
  • 12 Eggs
  • 3/4 tsp Salt
  • 3/4 tsp Pepper
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cayenne Pepper
  • 2 cups Half & Half
  • 1/2 tbsp Unsalted Butter
  • 2 tbsp Grated Parmesan

Directions

Grease 9X13 pan and layer half of cheese and half of corn.  Repeat layers.  Mix eggs, spices, half & half.  Pour over layered cheese & corn.  Dot with small slices of butter.  Baked until lightly browned.  Sprinkle with parmesan before serving.