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
Preheat oven to 350 degrees.
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
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
4
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
5
Taste for seasonings, adding more salt or cayenne pepper if needed.
6
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Kara...don't think only having "two" makes it any easier than having 3,4 or 5! I had a hard time with the jump from 1 to 2 also...I felt like I disappeared off the earth for a whole year! I'm amazed at how much you are doing!
ReplyDeleteI love PW too! Wish she would come cook my Thanksgiving dinner for me this year!