Corn Flan
From COLONIAL PINES INN BED & BREAKFASTPrep Time:
20 minutesCooking Time:
45 minutesYield:
8A 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.
Our Favorite Recipes
Red, White & Blueberry French Toast
A baked, layered french toast. Can also be made with whole wheat bread and varied by adding pecans, walnuts, or dried fruit such as dried cranberries and apricots. However, this version is our favorite! Use leftovers as a bread pudding dessert with ice cream, or whiskey sauce. Beautiful for Christmas Morning or Fourth of July....Read More