Yield: 8 Servings
|2 cups||Fresh corn cut from cob (about 6 ears yields 2 cups)|
|½ cup||Heavy cream|
|3 tablespoons||Melted butter|
|Fresh grated nutmeg|
|2 tablespoons||Softened butter|
Cut corn from cob by holding vertically, cutting down through middle of kernels and then cutting off close to cob. Scrape off corn mix well. In another bowl beat eggs, then beat in cream, milk, and melted butter. Add to corn mixture and combine well. (Can be refrigerated at this point.) To bake, stir once more, pour into buttered 1-½ qt. baking dish and grate nutmeg on top. Set baking dish in square cake pan and place on shelf of 350 F oven. Pour boiling water in cake pan to within 1 inch of top. Bake for 1 hour or until knife comes out clean when inserted in center.
GOOD ACCOMPANIMENT TO BARBEQUED CHICKEN RIBS.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .