Serves 8

Ingredients:

4 eachs large eggs
1 1/2 cup half-and-half
5 cups whole-kernel corn fresh or thawed frozen (5 medium ears)
1/4 cup fresh chives or scallions chopped
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
2 cloves garlic
2 Tablespoons Gold Medal Unbleached All Purpose Flour
1 1/2 teaspoons baking powder

Directions:

Heat oven to 350ºF. Coat a 2 1/2-qt shallow 8-inch casserole with nonstick spray or butter.

In a Blend eggs, Half&Half, 3cups of the corn, garlic, sugar, flour, baking power salt and pepper blend untill smoth, about 30 seconds.

Stir in remaining ingredients chives and the remaining corn.

Pour into prepared casserole.

Bake 1:15 minutes or until just firm (the center is set and barely jiggles with your fingertips) and knife inserted in center comes out clean. Let stand 10 minutes before serving. Garnish with additional chopped chives, if desired.

Tips & Techniques

Yield: 10
Prep Time:
Cook Time:
Total Time:


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