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INGREDIENTS:
3 c. fresh corn, grated off the cob to make it cream style
6 eggs
3 Tbsp. grated onion
1 tsp. salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, Swiss and/or cheddar and/or mozzarella
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper
DIRECTIONS:
Butter a 2 quart baking dish and line the bottom with a round of
buttered parchment or waxed paper.
Mix eggs and cream then combine all the ingredients and blend thoroughly.
Pour into baking dish. Set the dish in a larger pan and pour boiling water
into the larger pan to come up about 1/2 the height of the baking dish.
Bake in the lower third of the oven at 350 degrees for 30 minutes.
Turn temperature down to 325 degrees and bake another 45 to 60 minutes.
The timbale is down when it has risen to almost fill the baking dish, the
top has cracked open and a cake tester placed into the center of the timbale
comes out clean. Allow to rest in the oven, with the door open about 10
minutes before un-molding.
8 servings.
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