Recipe information
Yield
serves 6
Ingredients
6 ears fresh corn
2 tablespoons all-purpose flour
1 teaspoon sugar
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup milk
3/4 cup buttered dry bread crumbs
Preparation
Preheat oven to 375 degrees. Cut corn off cob, being careful not to cut too deep. This should make 2 1/2 to 3 cups of corn. Combine corn, flour, sugar, salt, pepper, and milk. Sprinkle half the crumbs over bottom of 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake uncovered 20 minutes more.
