Fresh Corn and Cheddar Bake
(from rhodesbread’s recipe box)
Source: www.rhodesbread.com
Prep time: 30 minutes
Cook time: 45 minutes
Serves 10 people
Categories: Fresh Corn and Cheddar Bake
Ingredients
- 1 loaf Rhodes™ Bread, baked following instructions on package and day old
- 2 tablespoons butter
- 4 cups fresh corn kernels (from 5-6 ears)
- 1/2 small onion, chopped
- 1 can diced green chilies
- 3 large eggs
- 1 pint half and half
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups grated medium cheddar cheese
Directions
-
Remove crusts from baked loaf, cut into 3/4-inch cubes and set aside.
- Melt butter in a large skillet over medium high heat.
- Add corn and onion and cook, stirring often, for about four minutes.
- Remove from heat and add green chilies.
-
In a large bowl, whisk together the eggs, half and half, mustard, thyme, salt and pepper.
-
Stir in the corn, onion mixture.
- Place half of the bread cubes evenly in the bottom of a sprayed 2 1/2 quart casserole dish or 9×13-inch baking dish.
-
Pour in half of the creamy corn mixture.
-
Sprinkle with half of the cheddar cheese. Repeat with the remaining bread, creamy corn mixture and cheese.
-
Bake at 350ºF 35-45 minutes.