Title: Baked creamed corn
 Categories: Vegetable
      Yield: 4 Servings
 
      6    Ears fresh corn
      3 tb Butter; melted
           Salt & pepper to taste
 
  SERVES 4
  
    I had never tasted this dish, nor had I ever even heard of it,
  until one of my staff in Chicago, Mark Blank, told me about his
  summer days on his grandfather's farm in Indiana. This was one of his
  favorite dishes and he even brought me the device that his
  grandfather had made for this special dish. You need a corn scraper
  in order to do this properly, and it can be done only with fresh
  corn. I just bought an "original" Lees corn cutter and creamer and it
  seems to work quite well.
  
    When Mark was sitting in a corner of the studio scraping, he said,
  "You know, this won't taste right. You have to have bees flying about
  your head while you scrape corn in the lndiana sun. We have no bees!"
  The dish is quite delicious, nevertheless. You will think that there
  is actually cream in this dish, but there is none.
  
    Scrape the corn from the cob and cream it, using a corn
  cutter/creamer. Place the mixture in a greased baking dish and pour
  the melted butter on top. Bake uncovered at 375ø for about 30
  minutes, or until the top lightly browns.
  
  From .  Downloaded from Glen's MM