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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.P Marchesi, Rocky Point, Long Island, New York Ingredients:
4 eggs, separated |
2 tablespoons butter, melted and cooled |
1 tablespoon sugar |
1 tablespoon brown sugar |
1 teaspoon salt |
1/2 teaspoon vanilla extract |
dash each ground cinnamon and nutmeg |
2 cups fresh or frozen corn |
1 cup half-and-half cream |
1 cup milk |
Directions:
1. In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture.
2. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly. Yield: 8 servings.
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