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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Hominy, corn, cheese and eggs combine to make this casserole that can be served as breakfast or a dinner side dish. From the cookbook Prairie Home Cooking. Ingredients:
1 (14 1/2 ounce) can hominy, drained and patted dry |
2 cups frozen whole kernel corn, thawed and patted dry (one 10-oz. pkg) |
8 ounces shredded sharp cheddar cheese (2 cups) |
4 eggs, beaten |
2 cups milk |
2 tablespoons flour |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
Directions:
1. Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese.
2. In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.
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