3 eggs, separated
2 tablespoons sugar
3 tablespoons flour
1/4 cup butter
1/2 cup milk
6 ears corn, cooked and scraped from the husk
Salt and pepper to taste
Beat egg whites until stiff but not dry. Fold into corn mixture – {corn, milk, butter, flour, sugar, egg yolks, and salt/pepper}, place in a rectangular baking dish about 9x9x2 inches.
Bake at 350-degrees about thirty minutes, until a knife comes out clean.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
