Title: 539238 Corn Flan
Categories: Casserole Vegetable
Yield: 6 Servings
| 3 | | Eggs |
| 1 | c | Rich milk or half and half |
| 4 | tb | Melted butter |
| 1 | pt | Frozen corn niblets, thawed |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper Few grains cayenne pepper |
| 1/4 | ts | Nutmeg |
| 1/2 | lb | Vermont Cheddar cheese, thinly sliced |
| 2 | tb | Grated Parmesan cheese |
Beat together eggs, milk and butter. Stir in corn and seasonings. Place
half of mixture in buttered pie pan or 1 1/2 quart baking dish. Spread with
Cheddar cheese, top with remaining corn mixture and sprinkle with Parmesan
cheese. Bake at 325 degrees for approximately 45 minutes or until set. Let
stand a few minutes before cutting.