Swiss corn bake

Swiss corn bake

Swiss corn bake

Swiss corn bake photo 1


  • salt - 1/4 tsp
  • beaten eggs - 2 item
  • dash of pepper - 1 item
  • finely chopped onion - 2 Tbsp
  • margarine or butter, melted - 1 Tbsp
  • fresh corn kernels or 2 10 oz - 4 c
  • cans evaporated milk 1 1/3 c - 2 oz
  • shredded processed Swiss cheese or Gruyere - 3/4 c
  • soft bread crumbs 1 slice - 3/4 c
  • shredded processed Swiss cheese or Gruyere 1 oz - 1/4 c

How to make swiss corn bake:

Preheat oven to 350°. Grease a 9-inch pie plate or an 8-inch quiche dish. Set aside. In a covered medium saucepan, cook fresh corn in a small amount of boiling, lightly salted water for 4 minutes. (Or cook frozen corn according to package directions.) Drain well.

In a medium mixing bowl, combine drained corn, beaten egg, milk, onion, salt and pepper. Stir in the 3/4 cup cheese. Transfer mixture to prepared pie plate or quiche dish.

In a small bowl, combine soft bread crumbs and melted margarine or butter. Stir in the 1/4 cup cheese. Sprinkle over corn mixture. Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before serving. Makes 6 servings.

Recipe categories: Side dish, Vegetables, Corn.

Swiss corn bake
Average rating: 5 of 5, total votes: 3
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
pkg, cornmeal, medium potatoes, fresh mushrooms, small head cabbage, bag frozen broccoli, cherry gelatin, canned sweet potatoes, drained two 24 oz, large potatoes, boiled in skins, peeled and grated, medium potatoes, boiled
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