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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My aunt found this in a magazine about 10 years ago, and we've been making it in our family ever since. We've put our own little spin on it, and it's literally the best thing ever! There are never any leftovers (unfortunately for us) when we have a dinner party, it's the first thing to go. SO great! Ingredients:
2 eggs |
1 1/2 cups sour cream |
1 (10 ounce) package frozen corn kernels, thawed (from 3 to 4 ears) or 2 cups fresh corn kernels (from 3 to 4 ears) |
1/2 cup fresh white breadcrumbs |
1 (4 ounce) can chopped mild green chilies |
1 teaspoon jalapeno pepper, finely chopped canned (add more if you wish) |
1 teaspoon salt |
1/4 teaspoon ground pepper |
8 ounces monterey jack cheese, cut in 3/4 in. cubes |
1/2 cup shredded cheddar cheese (add more if you wish) |
Directions:
1. Preheat oven to 350. Grease 10 inches quiche dish or 6 cup shallow baking dish.
2. Combine eggs and sour cream in large bowl. Mix corn, bread crumbs, chilies, jalapeno peppers, salt, and pepper. Stir in Monterey Jack cheese. Pour into prepared dish.
3. Bake in preheated oven for 35 to 40 minutes until knife inserted in center comes out clean. Sprinkle with cheddar cheese for last five minutes of baking.
4. Let dish stand on wire rack for 10 minutes. Cut into wedges to serve.
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