Friday, December 5, 2008

Corn w/ Wild Rice

Well, rather than posting a recipe from something I made this week.. I'm going to skip back a bit...

We had a Thanksgiving dinner at church a couple weeks ago and I was looking for a side to make. I came across this corn dish and just knew it was the one! Unfortunately I don't have any pics of mine but here's the link to where the recipe originated from, The Pioneer Woman Cooks. (and if you haven't checked out her website before you MUST check it out! Her recipes and step by step directions are wonderful!)

Hers looks to be a little creamier than mine.. but regardless it was still really good! So if you are looking for an extra side dish this holiday season here's one to keep in mind.

Corn w/ Wild Rice

2 cups cooked wild rice- wild rice is expensive! so i used a wild rice/white rice mixture.. it still turned out yummy!
3 to 4 cups fresh corn kernels (scraped off the cob)- I used frozen corn
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

Preheat oven to 350 degrees.
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 in 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.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

...And enjoy:)

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