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 and place in a large mixing bowl.
Add cream, butter, eggs, salt, and cayenne pepper. Stir together.
Add wild rice and stir gently.
If thinning is needed, add milk so that the mixture is stirrable, but not too runny.
Grease a 9" square baking dish with Pam or butter.
Bake for 30-45 minutes or until golden brown on top.
Enjoy!
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.