I happened upon this recipe while try to find a way to cook some chicken thighs, last post Apricot Chicken, and saw a curious picture (because when I search I do search by picture) and clicked just to see what it was. Am I ever so glad that I did. It is creamy and swee. The corn adds a little crunchy sweetness. Keeper. Total keeper!
recipe found on Closet Cooking
2 ears worth of corn kernels
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 tablespoon all-purpose flour
1 egg, beaten
1/2 cup milk
1/2 cup heavy cream
1 tablespoon of melted butter
1/4 teaspoon freshly grated nutmeg
Preheat oven to 350.
Mix everything in a bowl.
Pour into a baking dish.
Bake until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)
I could not be more serious, y'all have have have to make this. Baby Cakes loves it so much that he ate some for breakfast this morning and I already snuck a little dish of it for a snack today. Bad. So bad. But oh so good.
One more thing, it is just as wonderful cold from the fridge as it is warm from the oven.