Monday, January 3, 2011
Being a fan of his work and not seeing how making it would lead to my demise or disappearance into another world, I went for it.
Ingredients: 1 cup milk
2 tablespoons butter
1 tablespoon sugar
2 tablespoons flour
1 (15 ounce) can corn, drained
2 eggs, well beaten
Directions:1. Boil 3/4 cup milk with butter and sugar
2. Dissolve flour in 1/4 cup milk
3. Pour flour mixture into milk mixture to make thin white sauce
4. Add to drained corn in a 1 -1.5 quart loaf pan
5. Mix in eggs
6. Bake 1 hour @ 400
I mixed up steps four and five (mixed in the eggs before adding the corn) and ended up with a pretty eggy dish.
It tasted like a fluffy egg omelet with sweet corn at the bottom - not exactly what I was expecting.
As you can tell from the picture it was done (I defy it not to have been done after an hour at 400 degrees!).
For you real cooks out there - could doing steps 4 and 5 in the correct order make that much of a difference? I'm willing to try it again if the outcome will be much better but otherwise this one isn't ending up in the recipe book - regardless of how yummyly it photographs.
In more cheerful food news I made Creamy Mushroom Macaroni yesterday and it was delicious!