This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn stashed away, I’m making it this week. This makes humble sweet corn a star!
Serves 4-6 as a side
What you need:
- 2 cups fresh corn kernels, from two ears of corn
- 2 eggs, lightly beaten
- ½ tsp salt
- ½ tsp Chipotle Honey Spice Blend
- Dash of pepper
- 1 Tablespoon sugar
- 2 Tablespoons butter, melted
- 1 Tablespoon flour
- 1 cup milk
Heat oven to 350 F
Combine corn, spices, sugar, flour and melted butter. Add beaten eggs and milk, stir to combine. Pour into a small baking dish and bake for about 35-40 minutes, until the top is golden and firm with a slight wiggle.