“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Baked Corn and Wild Rice


2 cups cooked Wild Rice (I use 1 package of Uncle Ben's quick cooking wild rice)
4 Fresh Corn on the Cob, scrape the kernels off the cob
1 cup Cream
6 TB Butter, cubed
2 eggs
1 1/2 tsp Salt
1/4 tsp Cayenne Pepper
1/2 cup Milk***for thinning
"The LORD is the one who goes ahead of you; He will be with you. He will not fail you or forsake you. Do not fear or be dismayed." Deuteronomy 31:8


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.
Stir together.
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.

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