Recipe by: Lorraine Graybill
Source: Family recipe
Serves: 4 – 6

Ingredients

  • 455 g (16 oz) frozen or canned corn
  • 100 g (1 cup) shredded Swiss cheese, divided
  • 2 Tbsp finely chopped onion
  • ~165 ml (5 ½ oz) evaporated milk
  • 2 eggs, well beaten
  • Topping:
  • 3 slices (1 cup) soft bread, cubed
  • 2 Tbsp butter, melted

Instructions

Can be prepped in the morning and refrigerated until baking. Increase baking time if baking directly from refrigerator.

  • Preheat oven at 350 F (175 C)
  • Defrost corn or drain.
  • Combine all ingredients (except topping) using only ¾ cup of the Swiss cheese.
  • Turn mixture into a 1-quart casserole dish.
  • Bake at 350o F (175o C.) for 20 minutes.
  • Toss bread cubes with melted butter and remaining cheese.
  • Sprinkle on casserole and bake for an additional 5-10 minutes.

Download PDF version here: american-corn-bake-lorraine-graybill

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