Fresh Corn Casserole
- 6 fresh ears of corn, cut from the cob
- 1 Tablespoon flour
- 4 Tablespoon melted butter
- 2 Tablespoon brown sugar
- 1 teaspoon garlic salt
- 1 Tablespoon minced fresh parsley
- 1 cup heavy cream
- 2 eggs, beaten
- 2 ounce chopped pimentos
- Preheat oven to 350 degrees.
- Blanch corn in salted water for 2-3 minutes and then place in an ice water bath.
- Cut the corn kernels off of the cob. In a bowl, mix corn, kernels with the flour.
- Add the remaining ingredients and mix well.
- Pour into buttered 11×7 baking dish and bake for one hour in a water bath.
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Recipe by the queens cabinet at https://thequeenscabinet.com/fresh-corn-casserole/
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