2 Tbsp stick butter
2 leeks, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise (about 1 cup), rinsed well and drained
4 large eggs
1/2 cup heavy (whipping) cream
3 Tbsp cornstarch
2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground red pepper (cayenne)
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1/4 cup (1 oz) shredded Gruyere cheese
Heat oven to 350. Coat a shallow 1 1/2-qt baking dish with nonstick spray.
Melt butter in a medium skillet on medium-high heat. Add leeks, sauté 3 minutes or until soft.
In a large bowl, whisk eggs, cream, cornstarch, sugar, vanilla, salt, nutmeg, and red pepper until blended. Stir in leeks, whole and cream-style corn. Pour into prepared baking dish. Sprinkle with shredded cheese.
Bake, uncovered, 45 minutes, or until top is golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.
