2 cups of fresh corn kernels (abut 4 ears fresh corn)
1/4 cup of all purpose flour
1 tablespoon of sugar
1 1/4 teaspoons of salt
1/8 teaspoon of pepper
2 cups of whipping cream
4 eggs, beaten
1 tablespoon of butter or margarine, melted
Combine corn, flour, sugar, salt and pepper; stir well. Combine remaining ingredients, mixing well; stir into the corn mixture.
Pour into a lightly greased 1 1/2 quart casserole. Place casserole in a pan of warm water. Bake at 350 for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Yield: 6 to 8 servings
0 comments:
Post a Comment