Corn Topping Recipe
Ingredients
| 2 cups raw sweet corn, scraped off cob | ||
| Butter | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sweet basil | 1/2 Tablespoon, dried | |
| Sugar | 1 Teaspoon | |
| Egg | 1 , beaten | |
| 1 1/2 teaspoons sugar, for sprinkling on top | ||
| 1 hard boiled egg, sliced | ||
| Raisins | 1/4 Cup (16 tbs) | |
| 8 purple olives | ||
| Cooked chicken breast pieces | 4 , deboned | |
Directions
GETTING READY
1) Remove the corn kernels from the cob with a knife.
2)Pre-heat oven to 350 Deg F.
MAKING
3) In a pan add the corn, butter, milk, salt, basil and sugar, simmer for about 3 min, until tender; stir in the beaten egg into the hot corn mixture.
4) Place the hot meat mixture in a well greased, 3 inches deep, baking dish; scatter the raisins, olives, slices of egg, chicken pieces across the dish; spoon in the corn mixture on top and sprinkle with 1 1/2 tsp sugar.
5) Bake in the preheated oven for 30 min, until golden brown.
SERVING
6) Serve immediately.
1) Remove the corn kernels from the cob with a knife.
2)Pre-heat oven to 350 Deg F.
MAKING
3) In a pan add the corn, butter, milk, salt, basil and sugar, simmer for about 3 min, until tender; stir in the beaten egg into the hot corn mixture.
4) Place the hot meat mixture in a well greased, 3 inches deep, baking dish; scatter the raisins, olives, slices of egg, chicken pieces across the dish; spoon in the corn mixture on top and sprinkle with 1 1/2 tsp sugar.
5) Bake in the preheated oven for 30 min, until golden brown.
SERVING
6) Serve immediately.
Chef
