Celebrating the Midwestern Table by Abby Mandel. Abby suggests serving this dish when whole ears may be too awkward to handle. I think it makes a great breakfast dish. I can make it the night before and bake it in the oven the next morning. I think the cookbook author made this recipe a bit too complicated and dirties too many dishes, so I simplified it here. Hope you like it!
Corn Flan with Onions and Bacon
2 slices bacon, diced
1 large sweet onion, minced
4 large ears of corn, kernels cut off
1/3 c milk
1/4 t nutmeg
salt and pepper
In a large cast iron frying pan, fry bacon until crisp. Remove from pan, and cook onion until soft. Whisk eggs and milk and seasoning, stir in corn. Pour into the frying pan with the onions, and top with bacon. Bake in a 325 F oven for 40 minutes, or until egg is set. The center should not jiggle if you shake it.