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Serves 8

1 16-oz. package frozen corn, thawed and drained
6 eggs
1 cup milk
1 cup chopped onion
1/2 cup minced parsley
2 cups shredded Swiss cheese
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper 

Cooking Directions

In large bowl beat eggs with milk.

Stir in remaining ingredients; pour into greased 2 1/2-quart casserole and bake in 350 degrees F. oven for 1 1/2 hours, or until knife inserted halfway between center and outer edge comes out clean.

Serving Suggestions

A colorful corn custard pairs well with a simply seasoned pork roast, steamed green beans and vinegar coleslaw.

Nutrition Facts
Calories 210 calories; Protein 14 grams; Fat 10 grams; Sodium 340 milligrams; Cholesterol 135 milligrams; Saturated Fat 6 grams; Carbohydrates 17 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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