| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New Orleans | Bread | 6 | Servings |
INGREDIENTS
| 1 1/4 | c | Milk |
| 1 | Stick butter; melted | |
| 4 | Eggs; beaten | |
| 1 | pk | (20-oz) frozen corn kernels or- fresh corn kernels |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 1 | ds | Tabasco |
INSTRUCTIONS
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 1-1/4 hours. The top should be lightly browned. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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