3 eggs
1 c. rich milk or half and half
4 tbsp. melted butter
1 pt. frozen corn niblets, thawed
1/2 tsp. salt
1/4 tsp. pepper
Few grains cayenne pepper
1/4 tsp. nutmeg
1/2 lb. Vermont Cheddar cheese, thinly sliced
2 tbsp. grated Parmesan cheese

Beat together eggs, milk and butter. Stir in corn and seasonings. Place half of mixture in buttered pie pan or 1 1/2 quart baking dish. Spread with Cheddar cheese, top with remaining corn mixture and sprinkle with Parmesan cheese.

Bake at 325 degrees for approximately 45 minutes or until set. Let stand a few minutes before cutting. Serves 6.