Source:

Peek

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.