Swiss Corn Bake

For years, one of our favorites at Thanksgiving is a side dish called Swiss Corn Bake. It came from my in-laws and my husband used to be the king of the bake but over the years, somehow, it has become mine (at least outside of my in-laws). This year I made it several times just for the family with ham. It will, of course make an appearance as we host our first Thanksgiving. Here is the recipe (I usually double it):

6 cups corn (about 2 of the 9 oz frozen bags)
1 (6 oz.) can evaporated milk
2 beaten eggs
2 tbsp. finely chopped onions (I usually use more, almost double)
Dash of pepper
1 c. shredded process Swiss cheese (I usually use more)
1 c. soft bread crumbs
2 tbsp. butter, melted

Drain corn. Combine corn, milk, eggs, onions, pepper and 3/4 cup cheese. Mix well. Turn into 10 x 6 x 2 inch baking dish. Toss bread crumbs with butter and the remaining cheese. Sprinkle over corn mixture. Bake for 25 to 30 minutes in a 350 degree oven.

Comments

[catraggedy]

YUM!!! I want to try to make this...