Sweet Corn Casserole

BAKED CORN CASSEROLE
Time: 1 hour 15 minutes
1 7.5-ounce package John Cope's Toasted Dried Sweet Corn
5 cups milk
3 1/2 tablespoons melted butter, plus additional for the baking dish
1 teaspoon salt or to taste
1 tablespoon sugar
4 eggs, beaten until well blended.
1. Preheat oven to 375 degrees. Using a blender or food processor, chop
the dried corn until finely ground.
2. In a large mixing bowl, combine the ground corn, milk, butter, salt,
sugar and eggs. Mix well.
3. Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake
until set and golden brown on top, about 1 hour. Serve
hot.
Yield: 8 servings.

December 20, 2000, Wednesday
Copyright 2001 The New York Times Company