| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | Corn, grated | |
| 2 | Egg, separated | |
| 4 | tb | Milk |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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