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Cooking with Paula Deen
, Jul/Aug 2006
4 cups fresh corn kernels, divided
2 (8-ounce) containers chive and onion cream cheese
1 1/2 cups half-and-half
4 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon minced fresh chives
1 teaspoon salt
Preheat oven to 350°F. Lightly grease an 11x7-inch baking dish.
Place 2 cups corn kernels in container of an electric blender or food processor. Pulse several times until coarsely chopped; pour into a large bowl.
Add remaining 2 cups corn kernels to chopped corn. Add cream cheese and remaining ingredients, stirring well. Pour into prepared baking dish. Bake 30 minutes, or until a tester inserted in center comes out clean.
Makes 8 - 10 servings
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