3 eggs
3 T. unbleached white flour
1/2 C. heavy cream or half and half
1 C. milk
1 T. honey
1/2 t. salt
1/4 t. pepper
1 t. dried dill
2 T. chopped fresh parsley
2 C. corn, fresh or frozen
2 T. butter
2 C. diced onion
1 large carrot, grated
1 small green pepper, chopped
1 C. grated sharp cheddar cheese
2 C. salsa

Combine the eggs and flour in a blender. Add cream, milk, honey, salt, pepper, dill, parsley and half of the corn and blend. If you do not have a blender whisk together all of the above ingredients except the corn.
Saute the onions in the butter until translucent. Add carrots and pepper. Saute until tender, about 5 minutes. Stir in the remaining corn and then the blended ingredients and the cheddar cheese.
Pour into a buttered 9x13 inch baking pan and bake uncovered 350 for about 35 minutes, until golden. Test the custard by inserting a knife in the center, if it comes out clean, the casserole is ready.
Serve in squares topped with salsa.