two 12 ounce cans of corn 3 eggs 1 cup of sour cream 1 onion 2 tablespoons of parsley 1 teaspoon of paprika 1/2 teaspoon of Worcestershire sauce salt & pepper
Beat the eggs with the sour cream. Chop the onion and parsley. Combine all ingredients including the liquid from the corn and place in a well buttered baking dish or mold. Put the dish in a pan with enough hot water to come half way up the side and bake in an oven preheated to 350ºF. for 1 hour until the eggs have set.
Add diced carrots to give it color or diced green pepper, celery, green beans or peas. Spice it up with a few dashes of Tabasco or some fresh chopped herbs. Use heavy cream instead of sour and sprinkle the top with breadcrumbs dotted with butter for a crispy topping.
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