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Angel Arbor Bed and Breakfast Inn
My sister, Dorothy Richter, says that this is her family's traditional holiday recipe, no matter what the holiday may be. - Marguerite Swanson
Preheat oven to 425 degrees. Husk and clean corn well; dry on paper towels. Cut kernels off cob with sharp knife.
Blend all the ingredients to a smooth puree in a blender or food processor. Pour into a buttered casserole dish filled to 3/4-inch below the rim. Place casserole in water bath (bain marie) as you would a custard. Bake for 45 to 50 minutes until top is golden brown or until a knife inserted in the casserole center comes out clean.
Serves: 10 to 12
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