It’s not quite corn season around here yet (even though we do find it in the market) so we opted for frozen when devising this recipe.
Serves 6-8
1/2 c. flour
1 tsp. salt
4 tsp. sugar
3 Tbls. butter, melted
1 lb. frozen sweet corn kernels (or 2 c. fresh)
1/2 c. chives, minced
4 lg. eggs
4 c. milk
Preheat oven to 450 degrees.
Lightly butter or oil a shallow casserole dish (approximately 13 x 9 inches) or a large cast-iron pan. Combine flour, salt, and sugar in pan. Mix in butter, corn and chives. In a separate bowl, beat eggs then add milk and combine. Stir into corn mixture.
Place in oven for 10 minutes. Then, without to much disturbance, stir the mixture with any long-handled kitchen tool (i.e. a fork, a skewer).
Cook for 10 more minutes. Repeat stirring.
Cook again for 10 more minutes. Stir again.
Cook for 10-15 minutes longer; the top should be firm and browned. Serve at once.
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