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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Melt butter in a 5-quart pan over medium heat; add onion, garlic, and bell
peppers. Cook, stirring often, until onion is soft (about 10 minutes).
Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.
Remove from heat; add corn, eggs, and milk, stirring until mixture is well
blended.
Pour corn mixture into a buttered shallow 3-quart baking dish (at this
point, you may cover and refrigerate until next day).
Bake, uncovered, at 350F degrees until center appears set when dish is
gently shaken (about 55 minutes; 65 minutes if refrigerated).
| Ingredients:
6 Tablespoon(s) Butter or Margarine
1 large Onion, chopped
1 Centiliter(s) Garlic, minced
1 medium Red Pepper, chopped
1 medium Green Pepper, chopped
1/3 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
1 Tablespoon(s) Sugar
1/4 Teaspoon(s) Pepper
2 Can(s) Cream-Style Corn
6 Eggs, lightly beaten
2 Cup(s) Milk |
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