Carla was in a hurry one Thanksgiving, didn’t bother to thaw the corn first, and ended up with a rock-solid iceberg of corn, eggs, and cream. She spent the next half hour aiming her blow dryer at the iceberg until it thawed out enough to be mixable.

• 16 ounces frozen corn, thawed
• 2 eggs
• ½ cup half and half, heavy cream or milk
• ¾ pound sharp Cheddar cheese, grated

Preheat oven to 350 degrees. Combine all ingredients in mixing bowl; pour into well-buttered 9 x 13 pan. Bake at 350 degrees for 1 to 1 ½ hours or until top is browning at edges.