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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon unsalted butter, for greasing casserole |
4 large eggs |
3/4 cup heavy cream |
3/4 cup milk |
3 cups white corn (from about 6 medium ears) |
1 tablespoon finely chopped chives |
pinch ground nutmeg |
1 teaspoon salt |
pinch white pepper |
Directions:
1. Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.
2. In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.
3. Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.
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