This was the most complimented dish over Christmas. I think it was somewhat due to low expectations, but upon tasting it, everyone was enjoying it. It’s a pretty simple dish from The Pioneer Woman and, as is customery with her recipes, is full of butter and heavy cream. It’s why it tastes so good! Mmmm, holidays.
- 2 C. cooked wild rice
- 3 to 4 C. fresh corn kernels (scraped off the cob) – I used frozen corn
- 2 eggs – beaten
- 1 C. heavy cream
- 1 to 2 teaspoons kosher salt
- 6 T. butter
- 1/2 to 1 cup milk, for thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl (or let frozen corn thaw). Add in cream, butter, beaten eggs, salt. Stir together. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Notes: I’ll definitely make this again next year, but probably not before that. It’s pretty rich but a great, family friendly holiday dish.
Servings: 10+ leftovers