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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.Joyce Manier, Beech Grove, Indiana Ingredients:
1 medium green pepper, chopped |
2 green onions, sliced |
1 tablespoon fresh minced chives |
2 teaspoons minced fresh rosemary |
1 tablespoon butter |
1 teaspoon canola oil |
2 tablespoons bacon bits |
3 eggs, lightly beaten |
1/2 cup sour cream |
1/2 cup half-and-half cream |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
4 cups frozen corn, thawed |
1-1/4 cups (5 ounces) shredded cheddar cheese, divided |
2 medium tomatoes, seeded and chopped |
Directions:
1. In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
2. In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
3. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Yield: 8 servings.
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