Yield: 6 Servings
Measure | Ingredient |
---|---|
1¼ cup | Milk |
1 \N | Stick butter; melted |
4 \N | Eggs; beaten |
1 pack | (20-oz) frozen corn kernels or- fresh corn kernels |
2 tablespoons | Sugar |
2 teaspoons | Salt |
½ teaspoon | Fresh ground black pepper |
1 dash | Tabasco |
SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to make it with frozen corn so that I can have it more often, and the results are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1-¼ hours. The top should be lightly browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .