Ingredients:
6 tablespoons butter, divided ( can use more butter)
2 cups frozen corn kernels, thawed
1 cup half-and-half cream
2 medium onions, finely chopped
7 green onions, chopped
1 tablespoon fresh minced garlic ( if you are a garlic lover then add in another tablespoon)
1 green bell peppers, seeded and finely chopped ( can use red bell pepper or use both!)
1 jalapeno peppers, seeded and finely chopped
4 large eggs
1 tablespoon flour
salt and pepper ( or use cayenne pepper for even extra heat!)
2 cups parmesan cheese, divided
2 cups cheddar cheese
Directions:
Set oven to 350 degrees.
Butter an 11 x 7-inch glass baking dish.
Melt butter in a large skillet over medium heat.
Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
Transfer the mixture to a food processor and puree until a coarse texture consistancy.
Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
Transfer the mixture to prepared baking dish.
Sprinkle with 1 cup Parmesan cheese.
Bake for 30 minutes uncovered.
Remove from oven, then sprinkle with grated cheddar cheese.
Return to oven, bake for another 15-20 minutes.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.