American-Style Corn Bake

corn bake

I’ve just got home from work, I’m tired, I’m out of tried-and-tested options. I open the pantry – not much in there. It’s the end of the week and I haven’t had time to shop. I open the fridge and I’ve got two corn on the cobs and not much else. Sound familiar?

So, I have this urge to cook something American. I know they love corn. I’ve seen enough movies to know what a corn field looks like – I’m picturing Wizard of Oz. I’m sure there’s a corn field at Aunty Em’s. I can’t recall seeing a corn field in Australia but I’m sure there are some. Perhaps I haven’t paid attention.

My stomach is growling as I trawl the internet like an expert on my phone, hung over the bench without the energy to stand up: my eyes scanning the links in seconds, until I find something that grabs my eye. That’s it. Corn Bake! I mean, how easy is this recipe. Can barely call it a recipe it’s so simple. It’s perfect!

I turn the oven on. I cut the corn off the cob. I grab a cup, throw in 1/4 cup milk and mix in 2 tablespoons of flour. It’s thick. Next, I throw 3/4 cup of milk into a pan with 1 tablespoon of sugar and a few tablespoons of butter. I heat it until it nearly boils. I add the flour mixture and stir. I add the corn and a generous pinch of salt. Throw in two eggs that I’ve just whipped in the cup that held the flour (too tired to find a new cup. Who cares, right?). I tip it into a dish and whack it in the oven. 

It took about 25 minutes. The top turned golden. Omg, the taste! It’s sweet. Sweet corn.

If you love corn, you must make this at least once in your life. Hmm, what can I serve it with next time? Any ideas folks?





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