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| 2 1/2 Tasse | Corn kernels; (5 ears fresh or frozen) |
| 1 Esslöffel | baking powder |
| 1/2 x ca. 450 g | Monterey jack cheese; grated |
| 1/2 x ca. 450 g | Cheddar cheese grated |
| 4 | Fresh green chiles; peeled, seeded and chopped |
| 3 Esslöffel | sugar |
| 9 | eggs |
| 3 Tasse | heavy cream |
| 1 Esslöffel | salt |
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Preheat oven to 350 degrees
1. In a food processor combine corn, baking powder, both cheeses and sugar until corn kernels are just broken down. Do not puree.
2. In a bowl, whisk together eggs and cream. Add corn mixture and salt, and stir well.
3.Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1 hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving and Christmas, with fierce competition over who gets to take home the leftovers. The recipe can be cut in half for a regular meal as well. Cooking time varies greatly depending on the over you're using. It will take at least 1 hour to set (even when halved).
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