3 eggs 3 T. unbleached white flour 1/2 C. heavy cream or half and half 1 C. milk 1 T. honey 1/2 t. salt 1/4 t. pepper 1 t. dried dill 2 T. chopped fresh parsley 2 C. corn, fresh or frozen 2 T. butter 2 C. diced onion 1 large carrot, grated 1 small green pepper, chopped 1 C. grated sharp cheddar cheese 2 C. salsa
Combine the eggs and flour in a blender. Add cream, milk, honey, salt, pepper, dill, parsley and half of the corn and blend. If you do not have a blender whisk together all of the above ingredients except the corn. Saute the onions in the butter until translucent. Add carrots and pepper. Saute until tender, about 5 minutes. Stir in the remaining corn and then the blended ingredients and the cheddar cheese. Pour into a buttered 9x13 inch baking pan and bake uncovered 350 for about 35 minutes, until golden. Test the custard by inserting a knife in the center, if it comes out clean, the casserole is ready. Serve in squares topped with salsa.
volant: That was good, volant. Thank you. I was too afraid to add the full 2 C. of diced onion (I love 'em, but my guests might not), but next time I will use the full amount! Must also remember to add the honey while blending, so it doesn't just sink to the bottom and tend to stick there.