Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 pounds sweet corn kernels, frozen works great, but let it defrost for at least an hour 6 eggs 2 cups milk 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon nutmeg (preferably fresh nutmeg) 1/8 teaspoon cayenne pepper butter to prepare baking dish DIRECTIONS Preheat oven to 350 degrees. Butter a shallow 3 quart ovenproof baking dish—I use a glass rectangular pan that measures 9.5” x 13.5”. Pour corn into prepared pan, using your hand or a spoon to distribute evenly. Beat eggs until light, then add milk and remaining ingredients. Beat well to incorporate seasonings. Pour mixture over corn. Bake 35-45 minutes, until center is set and edges are golden brown. Remove from oven and allow to rest for five minutes before serving. Cover and refrigerate leftovers. NOTE: If using frozen corn, the casserole may be assembled several hours before baking, but take care to pour egg/milk mixture evenly over the corn, since it will freeze on contact. VARIATIONS: Looking for a little more decadence? Use richer dairy products, like whole milk or half and half. Or simply dot the top of the casserole with bits of butter—about a teaspoon is enough to add extra richness. Copyright © 2010 Stefanie Samara Hamblen |
