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2 cups fresh (or 1 package frozen) corn
Cut corn from the cob (or thaw the frozen corn). Preheat oven to 325°F.
Beat eggs vigorously, then stir in corn and a mixture of flour, salt, and white pepper. Add butter and cream.
Pour into a buttered 1-1/2 quart baking dish or casserole, place in a pan of hot water, and bake for 1 hour, or until a knife inserted in center comes out dry.
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
3 eggs
1/4 cup flour
1 tsp. salt
1/2 tsp. white pepper
2 tbsp. butter, melted
2 cups light cream
Here is a recipe that has been handed down in the family of General Daniel Morgan, a Revolutionary War hero.