Yield: 6 Servings
|1 \N||Stick butter; melted|
|4 \N||Eggs; beaten|
|1 pack||(20-oz) frozen corn kernels or- fresh corn kernels|
|½ teaspoon||Fresh ground black pepper|
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, .