| Ingredients
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Instructions
Prep: 10 min
Yields 6 servings
- In a large bowl, combine eggs and sour cream. Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well.
- Pour into a greased shallow 11/2 quart baking dish. Bake, uncovered, at 350 degrees for 35 minutes. Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Prep: 10 min
Yields 6 servings
Kris Allen recommends:
90 Plus Riesling Lot 66 from Mosel, Germany, with our Monterey Jack Corn Bake.
The 90 Plus Riesling is a refreshingly juicy, off-dry Riesling (meaning a semi dry) that is grown on steep slopes throughout the Mosel and Saar river valleys. This wine has fragrant aromas of stone fruit, which means fruit with a stone or pit in it. That includes peaches, plums, cherries, and apricots. This wine finishes with a touch of sweetness and crisp acidity.
With all of the great flavors in this wine it will match up with the Monterey Jack Corn Bake perfectly. It can be a great side dish for Easter.
Take the time to know good wine! Cheers!
90 Plus Riesling Lot 66 from Mosel, Germany, with our Monterey Jack Corn Bake.
The 90 Plus Riesling is a refreshingly juicy, off-dry Riesling (meaning a semi dry) that is grown on steep slopes throughout the Mosel and Saar river valleys. This wine has fragrant aromas of stone fruit, which means fruit with a stone or pit in it. That includes peaches, plums, cherries, and apricots. This wine finishes with a touch of sweetness and crisp acidity.
With all of the great flavors in this wine it will match up with the Monterey Jack Corn Bake perfectly. It can be a great side dish for Easter.
Take the time to know good wine! Cheers!