Easy Green Chili Egg Casserole with Corn Cheddar

Instructions:

1. Preheat oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic, cumin, and oregano; cook for 1 minute until fragrant.
3. Stir in the drained green chilies and corn kernels. Cook for 2-3 minutes, stirring constantly. Remove from heat and spread this mixture evenly across the bottom of the prepared baking dish.
4. Sprinkle 1 cup of the shredded cheddar cheese evenly over the chili-corn mixture in the dish, reserving the remaining 1/2 cup.
5. In a large mixing bowl, whisk the 10 eggs vigorously until they are light and frothy.
6. Whisk in the milk (or half-and-half), flour, salt, and pepper until the mixture is smooth and no flour streaks remain, creating the custard.
7. Slowly pour the egg custard mixture evenly over the cheese and chili base in the baking dish. Gently shake the dish to ensure the liquid settles between all the ingredients.
8. Bake uncovered for 30 minutes. The edges should begin to look set.
9. Sprinkle the remaining 1/2 cup of cheese over the top. Return to the oven and bake for another 10–15 minutes, or until the centre is just set (a knife inserted near the centre comes out mostly clean).
10. Let the casserole rest on a wire rack for 10 minutes before slicing and serving.