I learned how to make this Sunday side dish at Granny’s apron strings. It’s how she made this Southern classic until she got up in years—then it was my turn. It’s good enough to pass on to y’all.
½ cup self-rising flour (I use White Lily)
2 tablespoons sugar
3 cups frozen or fresh corn kernels (from about 6 ears)
¼ cup sliced green onions
¼ cup chopped red bell pepper
3 large eggs
1 cup heavy cream
4 tablespoons (½ stick) unsalted butter, melted
Salt and black pepper
1. Preheat the oven to 350°F. Grease a 9-inch square baking dish.
2. In a small bowl, combine the flour and sugar. In another bowl, combine the corn, green onions, and bell pepper.
3. In a large bowl, whisk together the eggs, heavy cream, and melted butter. Gradually add the flour mixture and whisk until smooth. Stir in the corn mixture and season with salt and black pepper to taste.
4. Pour into the prepared baking dish and bake for 25 to 30 minutes. Remove from the oven and stir gently with a long-pronged fork. Return to the oven and continue cooking until set and browned, 25 to 30 minutes longer. Remove from the oven and allow to sit for 10 minutes before serving.

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