Fresh Corn and Wild Rice

Okay I've been a little MIA for a few weeks... or months. Things are not really settling down, but I'm trying to get back to the things I did before baby #2. Yes, yes I know, I sound wimpy because there are moms out there who have 3, 4, even 5 kids and have an easier time getting back on their feet. But, I have a bit of a special circumstance.....

Here's my thanksgiving side dish, from none other than the PIONEER WOMAN. I love this lady, and I made this corn side dish last year and it was a HUGE hit, I LOVED it, and can't wait to make it again this year.... maybe, if I get around to it. :)

Here it is:

Fresh Corn and Wild Rice 

Ingredients

• 2 cups cooked wild rice
• 3-4 cups fresh corn kernels (scraped off the cob)
• 2 eggs, beaten
• 1 cup heavy cream
• 1-2 teaspoon kosher salt (or table salt to taste)
• cayenne pepper
• 6 tablespoons butter
• 1/2-1 cup milk, for thinning

Directions

1. 
   

   1

   Preheat oven to 350 degrees.
2. 
   

   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. 
   

   3

   Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
4. 
   

   4

   Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
5. 
   

   5

   Taste for seasonings, adding more salt or cayenne pepper if needed.
6. 
   

   6

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