Photo by Chelsea Kyle, Food Styling by Ali Nardi
The Mainstay Inn offers this simple brunch dish.
Recipe information
Yield
6 servings
Ingredients
3
large eggs
½
small onion, coarsely chopped
1
tablespoon all purpose flour
1
tablespoon sugar
1
teaspoon salt
1⅓
cups half and half
3
tablespoons butter, melted
2
cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1
deep-dish frozen pie crust, thawed
Need to make a substitution?
Preparation
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.