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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Ingredients: |
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3 tbsp. butter
1 onion, finely chopped
1/2 green bell pepper, chopped
2 cups canned whole-kernel corn
1 tbsp. sugar
1 tsp. salt
1 tsp. pepper
3 eggs, well beaten
1/2 cup grated cheddar cheese
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Directions:
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Pre-heat oven to 350°F. Melt butter in skillet. Sauté onion and bell pepper. Add corn, sugar, salt and pepper. Cool; add eggs and cheese. Pour into buttered 2-quart casserole and set in larger pan. Add hot water to about half the depth of the casserole. Bake 35 minutes.
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Recipe from Suzy Fontenelle, from the cookbook Shreve's Landing (Shreveport, Louisiana). Printed in the article "A Few of Your Favorite Things," featuring readers' favorite recipes, in the Houston Chronicle, 7/15/98.
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