1/4 c. cornstarch
4 large eggs
1 c. heavy cream
2 cans (15.25 oz each) whole-kernel corn
2 cans (14.75 oz each) cream style corn
1/3 c. chopped fresh chives
1 T. sugar
1 t. vanilla
1/2 t. each ground nutmeg and salt
1/8 t. cayenne
- Heat oven to 350 degrees.
- Coat a 2 1/2 quart shallow casserole with nonstick spray.
- in a large bowl, whisk cornstarch, eggs and heavy cream until cornstarch is dissloved.
- Stir in remaining ingredients.
- Pour into prepared casserole.
- Bake 40 minutes or until just firm and a knife comes out just clean.
- Let stand 10 minutes before serving.
- Garnish with more chives if desired...yes I desire!
