Scalloped Corn Bake

This corn dish has a creamy, custard-like consistency. It's a nice change from the same old thing.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages frozen whole kernel corn
• 2  beaten eggs
• 2 (5 ounce) cans evaporated milk (1 1/3c.)
• 2  tablespoons  finely chopped onions
• 1⁄4 teaspoon salt
• 1  dash black pepper
• 3⁄4 cup  shredded swiss cheese or 3⁄4 cup gruyere cheese
• 1  tablespoon butter, melted
• 3⁄4 cup  soft breadcrumbs (1 slice)
• 1⁄4 cup  shredded swiss cheese or 1⁄4 cup gruyere cheese

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9" pie plate or an 8" quiche dish; set aside.
3. Cook corn according to package directions; drain well.
4. In a medium mixing bowl combine drained corn, beaten eggs, milk, onion, salt and pepper.
5. Stir in the 3/4c cheese.
6. Transfer mixture to prepared pie plate or quiche dish.
7. In a small bowl combine bread crumbs and melted butter; stir in the 1/4c cheese.
8. Spread over corn mixture.
9. Bake, uncovered, at 350 degrees for 25-35 minutes, or until a knife inserted near the center comes out clean.
10. Let stand 5-10 minutes before serving.