Fresh Corn and Cheddar Bake
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 loaf rhodes bread dough, baked following instructions on package and day old
- 2 tablespoons butter
- 4 cups fresh corn kernels (from 5-6 ears)
- 1⁄2 small onion, chopped
- 4 1⁄2 ounces diced green chilies
- 3 large eggs
- 1 pint half-and-half
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon 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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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>