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Corn Casserole
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16 Ears | fresh corn, (about 8 cups, cut) |
2 tsp | Flour |
2 tsp | Sugar |
1 tsp | Salt |
1 1/2 Cups | milk |
4 | Eggs, beaten |
1 Tb. | Butter |
Preheat oven to 300 degrees.
To ensure a delicate dish, use only fresh, raw corn. Thinly slice the corn from the cob with a very sharp knife, taking care not to cut too close to the cob. Scrape the cob with the back of your knife to obtain the best part of all.
Combine dry ingredients with milk. Blend in beaten eggs with corn. Laviahly grease a shallow 9/13 inch baking dish with 1 tb. butter. Pour in corn mixture. Bake 1 hour or until top is set.
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