FRESH CORN SOALLOP
6 ears fresh corn
2 tablespoons flour
1 teaspoon sugar
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1/2 cup milk
3/4 cup buttered bread crumbs
Cut corn off cob being careful not to cut too deep. This should make 2 1/2 to 3 cups corn. Combine corn kernels, flour, sugar, salt, pepper and milk.
Sprinkle half the crumbs over bottom of 1-quart casserole. Add corn mixture.
Bake, covered, in moderate oven, 375 degrees F, 30 minutes. Remove cover, sprinkle with remaining crumbs. Bake, uncovered, 20 minutes.
Makes 6 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
6 ears fresh corn
2 tablespoons flour
1 teaspoon sugar
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1/2 cup milk
3/4 cup buttered bread crumbs
Cut corn off cob being careful not to cut too deep. This should make 2 1/2 to 3 cups corn. Combine corn kernels, flour, sugar, salt, pepper and milk.
Sprinkle half the crumbs over bottom of 1-quart casserole. Add corn mixture.
Bake, covered, in moderate oven, 375 degrees F, 30 minutes. Remove cover, sprinkle with remaining crumbs. Bake, uncovered, 20 minutes.
Makes 6 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
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