- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons chopped parsley
- 1 can (1 lb) whole kernel corn, drained
- 2 cups liquid drained from corn, plus milk
- 1/4 stick (2 tbs) butter or margarine
Beat eggs in a large mixing bowl. Add sugar, salt, pepper, parsley, corn, and liquid. Stir to combine. Pour into a shallow 1/2-quart casserole. Cut butter into small pats and place over surface. Bake in a moderate oven (350°F) 35 to 40 minutes. Serve hot.
Yield: 6 to 8 servings.