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Makes 10 servings

Ingredients:
1/2 tablespoon butter
3 tablespoons panko
4 ears roasted corn, kernels cut from cobs
1 cup diced onion
1/2 cup diced red bell pepper
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup grated Parmesan
1 tablespoon garlic powder
1 tablespoon onion powder
2 cups heavy cream
1 cup milk
6 eggs
1/2 cup cornmeal

Directions:
Grease a 9-by13-inch baking dish with the butter and coat with the panko.

Saute the corn, onion and bell pepper until slightly wilted. Add the salt, pepper, cheese and garlic and onion powders to sauteed vegetables and let cool.

Combine the cream, milk and eggs in a bowl and whip until frothy. Mix liquid ingredients with cooled, sautčed vegetables; mix well. Fold in the cornmeal and pour mixture into prepared pan. Bake for 1 hour at 375 F or until golden brown.

— Recipe courtesy of executive chef Damon Jones, Larks Home Kitchen Cuisine, Ashland

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