VERMONT CORN BAKE
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4 1/3 tbsp. melted butter
4 eggs
1/4 c. flour
1 1/2 c.
light cream
1 tsp. salt
1/2 tsp.
pepper
3 c.
preserved corn, drained or frozen and cook for 2 min.
Grease a 2 quart casserole dish with 1/3 tsp.
butter. In large bowl whisk eggs until light and frothy. Stir in flour, cream,
melted butter. Stir and add rest of ingredients. Stir and place in prepared
dish. Bake on middle rack for 1 to 1 1/2 hours at 350 degrees until golden.
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