Kids love sweet corn baked in a small dish, just the right size for them!
My Granny used to make this with canned creamed corn, but in this updated version I use whole corn kernels and add spinach and red pepper for extra nutrition. Skim milk and eggs add lots of protein and creaminess for a side dish fit for weeknight meals or potluck summer gatherings.
Serves 8
[amd-zlrecipe-recipe:60]
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