Baked corn

Thursday, February 18, 2010

A special note to Joni: This recipe uses buttered crumbs :D For the rest of you, I gave a tip a little while back on what buttered crumbs are. Just mix equal amounts of crumbs and softened butter together.

What you'll need:

  • 3 Tbl butter
  • 3 Tbl flour
  • 1 1/2 tsp salt
  • Dash of pepper
  • 1 1/2 c light cream
  • 2 1/4 c (8 - 9 ears; remove corn from cob) cooked corn
  • 3 eggs, beaten
  • 3/4 c buttered crumbs
  • Paprika
Preheat oven to 350 degrees. Bring the cream to a boil and then remove from heat. In a deep skillet, melt the butter and then whisk in the flour. Add the salt & pepper. Add the hot cream all at one and stir with a whisk over medium heat until thickened and smooth. Remove from heat. Stir in corn. Slowly stir in eggs, whisking the entire time. Pour into a greased 5 - 6 cup casserole dish. Top with buttered crumbs and sprinkle paprika on top. Place casserole dish into a shallow pan filled 1" deep with hot water. Bake 45 - 50 minutes covering the top with foil if it's browning too much. Feeds 6.

butter - $2.38
all purpose flour - $1.25
cream – $1.12
corn - $0.50/ear
eggs (18 count) -$1.47
bread crumbs - $1.89
Total - $5.79

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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