Fresh Corn and Cheddar Bake Recipe

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Ingredients:

Serving

1 loaf rhodes bread dough , baked following instructions on package and day old
2 tbsp butter
4 cups fresh corn kernels (from 5-6 ears )
1/2 small onion, chopped
4 1/2 oz diced green chilies
3 large eggs
1 pint half-and-half
1 tbsp dijon mustard
2 tsp finely chopped fresh thyme
1 tsp salt
1 tsp pepper
2 cups grated medium cheddar

Directions:

Remove crusts from baked loaf, cut into 3/4-inch cubes and set aside. Melt butter in a large skillet over medium high heat. Add corn and onion and cook, stirring often, for about four minutes. Remove from heat and add green chilies. In a large bowl, whisk together the eggs, half and half, mustard, thyme, salt and pepper. Stir in the corn, onion mixture. Place half of the bread cubes evenly in the bottom of a sprayed 2 1/2 quart casserole dish or 9x13-inch baking dish. Pour in half of the creamy corn mixture. Sprinkle with half of the cheddar cheese. Repeat with the remaining bread, creamy corn mixture and cheese. Bake at 350ºF 35-45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	488.49 Kcal (2045 kJ)
Calories from fat	284.1 Kcal
		% Daily Value*
Total Fat	31.57g	49%
Cholesterol	179.15mg	60%
Sodium	763.81mg	32%
Potassium	533.86mg	11%
Total Carbs	31.22g	10%
Sugars	4.59g	18%
Dietary Fiber	3.57g	14%
Protein	21.11g	42%
Vitamin C	53.4mg	89%
Iron	1.3mg	7%
Calcium	431.2mg	43%

Amount Per 100 g
Calories	174.81 Kcal (732 kJ)
Calories from fat	101.67 Kcal
		% Daily Value*
Total Fat	11.3g	49%
Cholesterol	64.11mg	60%
Sodium	273.33mg	32%
Potassium	191.04mg	11%
Total Carbs	11.17g	10%
Sugars	1.64g	18%
Dietary Fiber	1.28g	14%
Protein	7.55g	42%
Vitamin C	19.1mg	89%
Iron	0.5mg	7%
Calcium	154.3mg	43%

* 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.

Tastes

salty
savory
bitter
sweet

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