Baked Corn à la Crème
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Archive recipe
A historic Creole dish of large ears of young corn, milk, eggs, black pepper and butter. Adapted from Baked Corn à la Crème, from The Picayune's Creole Cook Book (1910).
Adapted from Baked Corn à la Crème, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/baked-corn-la-cr-me.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 3 aisles
Score the ears of corn down each row with a knife, and then cut from the cob
With the knife press out all the pulp and corn juice, leaving the hulls in the cob
Beat the yolks of the eggs well, and then add the corn
Season to taste with salt and pepper
Add melted butter, and then add the whites of the eggs beaten to a stiff froth
Stir in carefully, and place the whole in a dish, which you will have buttered
Set in the oven and bake for an hour, slowly at first, more rapidly towards the end of the last fifteen minutes
Serve with roast beef, veal or lamb
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)