Without the fuss, this traditional dish has a creamy, soufflé-like texture. The outcome is a stunning Christmas side dish that the whole family will enjoy. On top, we like to sprinkle freshly chopped chives.
Ingredients
Sugar, 1/4 cup
3 tablespoons of regular flour
Baking powder, two tablespoons
6 large eggs, 2 tablespoons table salt,
2 cups of cream, thick
1/2 cup melted butter
Fresh corn kernels in 6 cups
* Vegetable spray for cooking
Instructions
Step 1
the oven to 350 degrees. In a small bowl, mash together the sugar, flour, baking soda, and salt.
Step 2 Combine the eggs, cream, and melted butter in a large bowl and whisk to combine.
Step 3
Add the sugar mixture gradually while whisking until smooth. Stir in the corn. Pour the mixture into a 13 x 9-inch baking dish that has been lightly coated with cooking spray.
Step 4
For 40 to 45 minutes, or until the mixture is deeply brown and firm, bake at 350°. Wait for five minutes.
Notes from the Chef *Frozen whole kernel corn can be used instead.
Either a raw egg spins very slowly or not at all.
By carefully placing it in a dish of lukewarm water, you may determine whether or not an egg is fresh. Fresh eggs will fall to the bottom of the bowl and remain there right away. A ruined egg is one that is floating on the water’s surface. Fresh eggs usually have a circular, conspicuous yolk that rises above the white; the white does not leak and remains close to the yolk.
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