White Corn Casserole


6 ears of corn, husked
½ cup ghee, melted (or margarine or oil)
¼ cup honey
½ cup sorghum flour (or any other flour)
2 eggs, separated
½ cup rice milk ( or other substitution of your choice)
¼ teaspoon sea salt
½ teaspoon pepper

Slice corn from cobs, set aside. Mix ghee and honey together, add sorghum flour and egg yolks. Blend until smooth; add milk. Stir in corn, salt and pepper; set aside. Whip egg whites until stiff peaks form, gently fold into corn mixture. Pour into greased (palm shortening, lard or ghee) 1 ½ quart casserole dish; bake at 350 degrees for 45 minutes. Serves 4-6.

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