February 25, 2017
Comfort Food, Desserts, Puddings,
Casseroles, Side Dishes, Dairy, Eggs, Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Game/Sports Day, Potluck, Sunday Dinner, Winter, Food Processor, Oven Bake, Stove Top, Vegetarian more
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"Recipe source: Bon Appetit (February 2004)"
Preheat oven to 350 degrees F.
Butter a 11 x 7 x 2 inch glass baking dish
IN a skillet over medium high heat melt 2 tablespoons butter; add corn and saute 5 minutes. Stir in milk. Reduce heat to medium, cover and simmer until corn is tender (5 minutes). Transfer to processor and blend to a coarse puree.
In the same skillet melt the rest of the butter (2 tablespoons ) over medium hight heat and add all the onions and chiles and saute until onions are tender (under 5 minutes). Remove from heat and stir in corn puree and let cool for 15 minutes.
In a bowl beat together the eggs, flour, salt and pepper; mix in 1 cup cheese and stir into corn mixture. Transfer to baking dish and sprinkle with 1/2 cup cheese. Bake for 40 minutes or until golden.
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