Swiss Cheese Corn Bake

  • 6 oz. Evaporated Milk
  • 1 Egg – beaten
  • 2 T. Onion – finely chopped
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 4 oz. Swiss Cheese – shredded, about 1 c., divided
  • 3 c. Corn – whole kernel, canned or frozen (thawed)
  • 1/2 c. Bread Crumbs
  • 1 T. Margarine – melted

In a bowl, combine milk, egg, onion, salt, pepper, and 3/4 c. cheese. Add corn. Place in a greased 10″ x 6″ x 1 1/2“ baking dish. Toss bread crumbs, margarine and remaining 1/4 c. cheese together and then sprinkle over the corn mixture. Bake for 25 to 30 minutes in a 350 degrees F oven. For a variety in the topping texture, potato sticks may be used instead of the bread crumbs. Finely chopped green peppers or carrots may be added to the recipe as well.

Serves 4 to 6

Submitted by Mary Dunkerley, Grove City.

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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