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| Cook Time: 1 hr | Prep Time: 20 hr | | Yield: 6 servings | Inactive Prep Time: 20 hr |
Ingredients:
6 ounces grated Vermont White Cheddar
8 ounces frozen corn
10 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Dash cayenne
1 1/4 cup skim milk
3/4 cup Half and Half
2 tablespoons shredded parmesan
Instructions:
Spray 9"x13" pan with cooking spray. Layer cheese and corn twice. Mix up all remaining ingredients except parmesan and pour over. Bake at 325°F 1 hour until puffy & lightly browned. Sprinkle with parmesan and return to oven for 1 minute. Loosen carefully from sides, cut into rectangles and serve.
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