Baked Corn Omelet (A Heritage Recipe)

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Baked Corn Omelet (A Heritage Recipe)

Recipe Information
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.

Recipe Information

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.