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Fresh Corn and Wild Rice Casserole-Recipe/Day #182 Recipe

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This recipe for Fresh Corn and Wild Rice Casserole-Recipe/Day #182, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Grace- American Eagle Airlines Flight Attendant, ORD
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked wild rice
3-4 cups fresh corn kernels (cut/scraped off the cob with a good knife, about 5-6 ears)
2 eggs, beaten
1 cup heavy cream (don’t be afraid, it’s gonna be ok…trust me!)
1-2 tsp kosher salt or table salt to taste
Cayenne pepper to taste
6 Tbsp butter
˝ - 1 cup milk, for thinning

Directions:
Directions:
Preheat oven to 350°. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool. Scrape corn kernels into a large mixing bowl. Add cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.

Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy. Taste for seasonings, adding more salt or cayenne pepper if needed. Stir into a pretty casserole dish or pie plate for baking.

Bake for 30-45 minutes, or until just turning golden brown on top and mixture is somewhat set.

 

 

 

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