Baked Corn with Fresh Summer Sweet Corn
Here in Michigan, we are enjoying an abundance of fresh sweet corn from our local farmers. Eating it right off the cob is great, but here's another way you can use fresh corn as a great side dish. You could also used thawed frozen corn if you didn't have any fresh corn.
1 cups fresh corn - scraped off the cobs. Depending on the size of the ears, this might be 1 1/2 to 2 ears worth of corn.
2 TBSP butter
1 1/2 TBSP flour
1 cup milk
1 TBSP sugar
1 tsp salt
1/2 tsp pepper
2 eggs - well beaten
3/4 cup panko bread crumbs or fresh soft bread crumbs
1 TBSP butter
Pre heat oven to 350 degrees.
Melt 2 TBSP butter in sauce pan. Add flour and cook flour until light brown, stirring constantly. Add milk gradually stirring constantly until it comes to a boil and thickens. Remove pan from heat. Add corn, sugar, salt and pepper.
In a small bowl, beat two eggs. Add the corn mixture to the eggs a little at a time, by a tablespoon, and mix in. This will gradually raise the temperature of the eggs so they don't scramble. After about three tablespoons, transfer the egg mixture into the sauce pan with the corn mixture, stirring constantly. Transfer contents of sauce pan to a greased 8x8 baking dish.
In a skillet, melt 1 TBSP of butter. Once melted, add bread crumbs and stir until all the butter has be absorbed into the crumbs. Sprinkle the bread crumbs on top of the corn mixture.
Bake for 35 minutes in a 350 degree oven, or until the corn is set. Remove from oven when done and allow to cool for about 15 minutes. Serve warm.