Fresh Corn and Wild Rice Casserole
Deborah Bridgers
ingredients
- 2 cups cooked wild rice
- 3 to 4 cups fresh corn kernels (scraped off the cob)
- 2 eggs, beaten
- 1 cup heavy cream
- 1 to 2 teaspoons kosher salt (or table salt to taste)
- cayenne pepper to taste
- 6 tablespoons butter
- 1/2 to 1 cup milk, for thinning
directions
- 1
Preheat oven to 350 degrees.
- 2
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.
- 3
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
- 4
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
- 5
Taste for seasonings, adding more salt or cayenne pepper if needed.
- 6
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
- 7
Serve with Thanksgiving dinner. Repeat every year.
Source: Pioneer Woman
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