Heat oven to 375°. Coat a 1 1/2-quart
baking dish with nonstick cooking
spray. Heat a large skillet over
medium-high heat. Add bacon and
cook, stirring, for 5 to 6 minutes;
remove to a plate with a slotted spoon.
Reduce heat to medium and add
onion and red pepper to skillet. Cook
for 7 minutes, until softened. Remove
from heat and stir in corn and parsley.
In a large bowl, whisk together eggs,
egg white, heavy cream, salt, pepper
and cumin. Stir in vegetables and bacon. In a small bowl, toss together
1 cup of the cheddar and the cornstarch.
Fold into corn mixture and transfer to
prepared baking dish. Bake at 375° for
25 minutes. Top with remaining 1/4 cup
cheddar and bake 10 minutes more.