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Baked Fresh Corn Flummery
  • 2 large eggs
  • 1 cup Basic Cooked Amaranth
  • 1 small hot green pepper, seeded, deveined and minced
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ teaspoon ground mace
  • 1 cup heavy or whipping cream
  • 2 tablespoons unsalted butter, melted
  • 2 cups fresh corn kernels

Preheat the oven to 350°. Butter a shallow 1-to 1½-quart baking dish.

Lightly beat the eggs in a large bowl. Whisk in all the remaining ingredients.

Pour the mixture into the prepared baking dish. Place the dish in a large pan, and pour in hot water to reach about halfway up the dish. Bake until firm, about 1 hour. Cool slightly before serving. Serves 6 to 8.