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Baked Corn Omelet (A Heritage Recipe)
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Serves/Makes:4 or more

  • 1 tbsp (15 ml) butter
  • 2 cups (475 ml) fresh corn
  • 4 eggs, (use Jumbo or 5, eggs used to be larger)
  • 1 tbsp (15 ml) flour
  • 3/4 tsp (4 ml) salt
  • 1/8 tsp (1 ml) pepper
  • Heat the butter in a frying pan over a surface burner.
  • Put the corn in a sauce pan and heat.
  • Separate the eggs and beat the whites; then the yolks in a different bowl.
  • Add the flour, heated corn, and seasoning to the yolks.
  • Fold in the beaten egg whites.
  • Pour into the hot frying pan and bake at 325 degrees (175 C.) for 25 minutes.
Another great Heritage Recipe. I remember this as a very little girl eating this up at the lake cabin in the summer. It was served with grated cheese on top or a heated cream cheese and milk "sauce" and crisp buttery toasted slice of homemade bread from the wood stove she used until the mid-60's.

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