Serves 9

Prep time 10 min.

Cook time 1 hr. 10 min.


4 eggs

¼ cup all-purpose flour

2 Tbsps. sugar

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.75oz.) Del Monte® Cream Style Corn

1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapeños , drained, divided

1 cup milk

Salt and black pepper, optional

2 Tbsps. butter, cubed

¼ cup chopped fresh cilantro


  1. Heat oven to 350°F. Coat a 1 1/2-qt. baking dish with non-stick cooking spray.

  2. Whisk eggs in a large bowl. Stir in flour and sugar. Add whole kernel corn, cream style corn, 1/2 cup tomatoes, milk and salt and pepper, if desired; mix well. Spoon into prepared baking dish; top with butter.

  3. Bake, uncovered, 60 to 70 minutes or until edges are golden brown and knife inserted in center comes out clean. Let stand 10 minutes.

  4. Meanwhile, stir together remaining tomatoes and cilantro in a small bowl. To serve, top baked corn with tomato mixture.

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