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.
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.