- 2 cups fresh corn kernels (about 4 ears fresh corn)
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 2 cups whipping cream
- 4 eggs, beaten
- 1 tablespoon butter or margarine, melted
How to Make It
Combine corn, flour, sugar, salt, and pepper; stir well. Combine remaining ingredients, mixing well; stir into the corn mixture.
Pour into a lightly greased 1 1/2-quart casserole. Place casserole in a pan of warm water. Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean.