This dish is a tried-and-true Thanksgiving favorite that I acquired from my aunt, who in turn got it from her mother.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 12 ears fresh corn, husked
- 3 eggs
- 1 cup milk
- 1 teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter, cut into small pieces, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
- Bake in the preheated oven until bubbling, about 1 hour.
- I husk the corn and cut it off the cob the day before.
- You can also use 18 ears of corn. If so, use 4 eggs.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 296 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This has actually been a recipe my mother and grandmother passed to me. We make it for all holidays and even put fresh corn in the freezer so it always tastes the best! Now, my daughter makes it for her family, too.
Very tasty and simple. Much lower in fat than other similar recipes. I only added a very small amount of butter on top right before a I served it. I will definitely make again!
Followed the recipe but I did not care for it. It was more like baked eggs or an omelette. Not what I was expecting.