Creamy Corn and Bacon Casserole

Categories: Vegetables- Corn

Ingredients

• 6 oz. ( about 7 slices) center-cut bacon,
• chopped
• 1 medium red onion, chopped
• 1 medium sweet red pepper, cored and
• chopped
• 1 bag(16 oz.) frozen corn kernels, thawed
• 1/4 cup fresh parsley, chopped
• 2 large eggs plus 1 egg white
• 1/2 cup heavy cream
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. ground cumin
• 1 1/4 cups shredded sharp cheddar
• 1 tsp. cornstarch

Directions

1. Heat oven to 375 degrees. Coat a 1 1/2-quart baking dish with nonstick cooking spray. Heat a large skillet over medium-high heat. Add bacon and cook, stirring, for 5 to 6 minutes; remove to a plate with a slotted spoon.
2. Reduce heat to medium and add onion and red pepper to skillet. Cook for 7 minutes, until softened. Remove from heat and stir in corn and parsley.
3. In a large bowl, whisk together eggs, egg white, heavy cream , salt, pepper and cumin. Stir in vegetables and bacon. In a small bowl, toss together 1 cup of the cheddar and the cornstarch. Fold into corn mixture and transfer to prepared baking dish. Bake at 375 degrees for 25 minutes. Top with remaining 1/4 cup cheddar and bake 10 minutes more.

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