Cornhusker Corn Casserole

Name: Cornhusker Corn Casserole
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 cups canned yellow or white hominy, drained and patted dry; 2 cups fresh corn kernels, preferably, or 2 cups frozen and thawed corn kernels; 1 garlic clove, minced; 8 ounces sharp cheddar cheese, shredded; 2 cups milk; 4 eggs, beaten; 1 teaspoon salt; 1/4 teaspoon cayenne pepper

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Level: Easy
Total: 1 hr 40 min

Prep: 30 min
Inactive: 10 min
Cook: 1 hr

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 40 min

Prep: 30 min
Inactive: 10 min
Cook: 1 hr

Yield: 6 to 8 servings

Ingredients

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2 cups canned yellow or white hominy, drained and patted dry

2 cups fresh corn kernels, preferably, or 2 cups frozen and thawed corn kernels

1 garlic clove, minced

8 ounces sharp cheddar cheese, shredded

2 cups milk

4 eggs, beaten

1 teaspoon salt

1/4 teaspoon cayenne pepper

Directions

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.
In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar.
Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.