3 cups fresh, frozen or canned corn
3 eggs, beaten
1 cup milk
1½ tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
buttered bread crumbs
Combine all ingredients, except bread crumbs. Mix well. Pour into buttered 1 to 1½ quart casserole dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 1½ hours.
My friend Lois, who is the consummate host, treated us all to this simple, yet scrumptious dish one night. I liked it so much, I could have had it for dessert!
Adapted from From Amish and Mennonite Kitchens
by Phyllis Pellman Good and Rachel Thomas Pellman (c) November 1, 1995.