Swiss Corn Bake Cups
Recipe from Better Homes and Gardens

These mini corn and cheese casseroles make a great side dish for dinner parties.


Swiss Corn Bake Cups

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Servings: 6 side-dish servings
Prep Time: 25 mins
Total Time: 1 hr 5 mins
Related Categories: Christmas Side Dishes, Corn, Corn Casserole, Corn Pudding, Corn Pudding, Creamed Corn, Cut Corn, Thanksgiving Side Dishes
 
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Ingredients
  • 3-1/2  cups
    cut fresh corn kernels or one 16-ounce package frozen whole kernel corn
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  • 1/4  cup
    finely chopped onion
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  • 2 
    eggs
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  • 2  5-ounce cans
    evaporated milk (1-1/3 cups)
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  • 1/2  teaspoon
    garlic salt
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  • 1/4  teaspoon
    ground black pepper
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  • 1  cup
    shredded process Swiss or Gruyere cheese (4 ounces)
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Directions
1.
Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.
2.
In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan.
3.
Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.
Nutrition information
Calories 247, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 104 mg, Sodium 437 mg, Carbohydrate 26 g, Fiber 2 g, Protein 13 g. Percent Daily Values are based on a 2,000 calorie diet
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Creamed Corn Casserole
Creamed Corn Casserole

Corn and sweet peppers are the stars of this homey casserole that includes cream cheese.

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