Directions:
- Preheat oven to 375 degrees F.
- In a skillet melt butter over medium high heat.
- Stir in flour to blend, then gradually stir in broth and half-and-half until smooth
- Bring to a boil, stirring constantly, and cook until thickened.
- Remove from heat and slowly stir about 1/3 mixture into eggs, then return mixture to sauce in a pan and stir in corn, chives, and cheese.
- Cook over medium heat until cheese melts.
- Spoon into 6-6oz custard cups or molds.
- Cover with foil, set in large roasting pan, and fill with water halfway up the sides of the cups.
- Bake 40 minutes or until knife inserted in the middle comes out clean.
- Remove cups from pan and cool on rack 10 minutes.
- Run sharp knife around edges to loosen and unmold onto serving plates.
- Alternative Suggestions:
- Replace Chives with Cilantro and Cheddar with Pepper Jack Cheese and maybe add a Jalapeno minced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.13 Kcal (1370 kJ) | ||
| Calories from fat | 214.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.81g | 37% | |
|---|---|---|---|
| Cholesterol | 175.05mg | 58% | |
| Sodium | 615.12mg | 26% | |
| Potassium | 210.43mg | 4% | |
| Total Carbs | 13.52g | 5% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 14.39g | 29% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 195.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 189.11 Kcal (792 kJ) | ||
| Calories from fat | 123.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 37% | |
|---|---|---|---|
| Cholesterol | 101.2mg | 58% | |
| Sodium | 355.6mg | 26% | |
| Potassium | 121.65mg | 4% | |
| Total Carbs | 7.81g | 5% | |
| Sugars | 0.63g | 4% | |
| Dietary Fiber | 0.69g | 5% | |
| Protein | 8.32g | 29% | |
| Vitamin C | 2mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 113.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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