Mmmm. This is one of those Thanksgiving side dishes. Textural. Flavorful. Set apart from the fray. I’ve been making it for years and years, and every year my love for it deepens.
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set.
Serve with Thanksgiving dinner. Repeat every year.
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This recipe is so wonderful! Love the different textures, perfect Thanksgiving side!
Very good, but so very, very rich that you’d better have a lot of company to help you eat it. Make sure you have a good bread on hand to sop up the butter and complete the decadence. Frozen corn works too.
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
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4 Comments
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Chantry on 11.3.2010
Big hit at last Thanksgiving….already been requested for this year.
Lauren on 2.18.2010
This was very rich and GOOD. Unfortunately I made the whole pan for just my husband and I and we didn’t get to finish the pan before it sat too long in the fridge! Definitely will make this for the next family gathering though!
lynnebernayroman on 11.25.2009
ps: is that 2 cups of cooked wild rice that has been cooked in the 4 cups of broth, or 2 cups of raw wild rice that we cook in the 4 cups of chicken broth?
lynnebernayroman on 11.25.2009
this sounds delicious, i have all the fixins to make and bring to our thanksgiving feast.