we enjoy this, it came out of a recipe book we bought at Canton Trade Days called Gooseberry Patch Meals in Minutes. The credit for this goes to Carol Hickman, Kingsport Tennessee.Ingredients:
6 ears corn, husked (I have used both fresh and frozen, they are equally good. If using frozen 2 ears of corn = 1 cup kernels)
1/2 cup butter, melted
1/4 cup honey
1/2 cup all-purpose flour
2 eggs, separated
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper
Slice corn from cobs (if using fresh), set aside. Mix butter and honey together, add flour and egg yolks. Blend until smooth, add milk. Stir in corn, salt and pepper, set aside. Whip eggs whites until stiff peaks form, gently fold into corn mixture. Pour into a greased 1-1/2 quart casserole dish. Bake at 350 for 45 minutes. Serves 4 to 6.
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