This is a recipe used by the old order Amish in Indiana for many years.
2 eggs, separated
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento
Note: You could use frozen whole kernel corn.
Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento
Note: You could use frozen whole kernel corn.
Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.
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