A typical American dish, Vermont Corn Bake is a delicious way to serve corn. If preferred, corn kernels from fresh corn cobs may be used instead of frozen.
2 oz. plus
1 teaspoon butter, melted
1 oz. flour
12 fl. oz. single cream
1 teaspoon salt
½ teaspoon black pepper
1 lb. frozen sweetcorn, thawed
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease a large, fairly shallow baking dish and set aside.
In a large mixing bowl, using a wire whisk or rotary beater, beat the eggs until they are light and frothy. Stir in the flour, cream and the remaining melted butter. Add the salt, pepper and sweet-corn and stir well for 1 minute.
Pour the mixture into the prepared baking dish. Place the dish in the oven and bake for 1 to 1 ½ hours or until the top is golden brown and a skewer inserted into the centre of the mixture comes out clean.
Remove the dish from the oven and serve at once, straight from the dish.