Created on October 4th, 2010
Preheat oven to 350 degrees
Cook wild rice in chicken broth according to package directions
Drain rice and set aside
While rice is cooking, scrape kernels off corn cob.
Place in large mixing bowl.
Add cream, butter, eggs, salt and cayenne pepper.
Add wild rice. Stir gently.
*If thinning is needed add milk so that mixture is stirrable, but not too runny.
Grease 9"square baking dish with Pam or butter.
Bake for 30-45 minutes or until golden brown on top.
This recipe is based on one from "The Pioneer Woman"
I tweaked it to make it cook quicker for bible study.
Check out her website for the real deal. :)
She has a wonderful helpful website filled with recipes and more.