Ingredients
- 2 cups fresh corn
- 1 tsp. sugar
- 1½ T. butter, melted
- 1/2 tsp. salt
- 1/8 tsp. pepper (scant)
- 3 T. cornmeal
- 2 cups milk, scalded
- 1 egg, lightly beaten
Preparation
Preheat oven to 325 degrees F.
In a buttered 1½ -quart baking dish, combine corn, sugar, butter, salt and pepper; set aside. Place cornmeal in a separate bowl and cover with hot milk; whisk to combine. Beat egg in another bowl, and whisk in 3 tablespoons of the hot milk-cornmeal mixture, adding 1 tablespoon at a time to temper the egg. Gradually add egg mixture to the milk-cornmeal mixture. Pour over corn in baking dish.
Bake for 1 hour or until firm.
Serves 6.
