Basically, you bake up frozen corn, monterey jack cheese, eggs, & jalepeño peppers, with some salt, pepper, and chile powder, and you come out with a pretty substantial meal.
1. this seemed more appealing when I was on a Joy-of-Cooking bender... Inspired by a conversation I'd had with a mutual egg-hating friend, about how we wish we loved eggs, and didn't hate them, because they are such a simple and versatile form of nutrition, I set aside my distaste for eggs, and focused on my love of the cheese-corn-casserole we have as the no-meat option at Thanksgiving... I delved into it, knowing that the Thanksgiving-corn-casserole, which I love, has eggs in it--that I just pretend aren't there.
2. this also was much more appealing in the cold weather--when I made it. keep that in mind.
3. the recipe calls for "6 large eggs."
3a. that is so gross. return to 1.
4. I couldn't bear to crack 6 eggs. so I made it 5. that's still gross. and it didn't seem to interfere with the end result.
5. later, when I conferred with mom about the Thanksgiving corn dish that I love, she said it take 2 eggs. TWO. Joy of Cooking, sometimes, you're disgusting.
6. Instead of 2 Tbsp. Chile Powder, I used only a little bit of Cayenne pepper, because I didn't have any chile powder.
7. It came out well! It was a good dinner for a week. (In the cold, remember.) It was definitely eggy. But not so terribly that I couldn't do a mind trick.
I'd recommend this for anyone looking for a simple quick dinner on a cold night--even if you hate eggs, but especially you love them!--also, this would make a great dish to bring to a potluck or a church banquet.
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