Thursday, December 6, 2007

Tennessee Corn Dish

I found this dish on a few years ago. It is a recipe from Dolly Pardon's family. It is really tasty and an easy side dish to make a little ahead. Using fresh corn is best, but it works to use canned tiny niblets size corn. The recipe makes 8 servings. It's also easy to increase the recipe for a larger group.

3 eggs
2 cups whole kernel corn, fresh
2 Tablespoons butter
1/2 cup milk
1/2 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red bell pepper, finely chopped
1/2 cup fine saltine crumbs for topping

Beat the eggs. Combine with corn, butter, milk, sugar, salt and pepper. Pour into a buttered 8" x 8" pan; sprinkle the top with bell pepper and cracker crumbs. Dot with butter. Bake in a preheated 350 degree oven for 40 minutes or until the top is golden brown.

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