Succotash Gratin

• 1 tablespoon butter
• 2 tablespoons dry bread crumbs
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 jalapeno pepper, seeded and finely minced
• 2 cups cooked baby lima beans
• 2 cups corn kernels
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 2 eggs, beaten
• 1 1/2 cups half-and-half
• 2 tablespoons grated Monterey Jack cheese

1. Preheat oven to 350 degrees.
2. Use half the butter to grease a six-cup baking dish and dust the inside with half the bread crumbs.
3. In a skillet, heat the oil and saute the onion and jalapeno pepper until soft but not brown.
4. Stir in the lima beans, corn kernels and cumin.
5. Season to taste with salt and pepper and transfer to the prepared baking dish.
6. Mix the eggs and half-and-half together and pour over the vegetables in the baking dish.
7. Sprinkle with cheese and remaining bread crumbs and dot with remaining butter.
8. Put in oven and bake 40 minutes, until set and browned on top.
9. Serve hot or at room temperature.

butter, bread crumbs, vegetable oil, onion, pepper, beans, corn kernels, ground cumin, salt, eggs, grated monterey

Taken from cooking.nytimes.com/recipes/261 (may not work)