Source: Victory Garden Cookbook 2 cups scraped corn (or canned or frozen) 4 eggs 1 cup heavy cream 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper Dash nutmeg 2 tablespoons melted butter/margarine . Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in a roasting pan; pour boiling water two-thirds up side of the baking dish. Bake in a preheated 350°F oven for 1 hour or until the top is golden and a knife tests clean. Serve immediately. For a smoother more uniform texture, puree corn and add two tablespoons of flour and proceed as above. |