Corn Flan

A puffy, cheesy, flan-like breakfast casserole. We serve it with center-cut ham, baked apples, & homemade lemon/cranberry bread. Serves Six.

6 oz grated Vermont White Cheddar
8 oz frozen corn
9 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/8 tsp cayenne pepper
3/4 cup skim milk
3/4 cup half & half
2 tbsp shredded parmesan

Spray half size commercial pan (or 9 X 13) with cooking spray. Layer grated Vermont Cheddar and frozen corn twice. Mix eggs, spices, milk, half & half. Pour over layers. Bake @325 45 minutes. Top with shredded parmesan, broil gently until lightly browned. Cut into six pieces and serve immediately. (Can be made ahead and refrigerated overnight. Increase baking time slightly.)

Recipe Summary:
Yield: six portions
Prep Time: 20 minutes
Cook Time: 45 minutes @ 325 degrees

Other recipes by Colonial Pines Inn Bed and Breakfast:
Potato-bacon Casserole
Cranberry-orange Buckwheat Cookies
Zucchini & Red Pepper Frittata
Innkeeper's (too-busy-for-lunch) Bran Muffins
Prizewinning Cranberry Cornbread
Whole Wheat Brownies
Chocolate Hazelnut Icing For Whole Wheat Brownies
Apple-oatmeal Bread

Recipe Provided By:
Colonial Pines Inn Bed and Breakfast
Highlands, NC

Highlands Bed and Breakfast Inns