1. Preheat oven to 350 degrees. 2. 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. 3. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together. 4. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy. 5. Taste for seasonings, adding more salt or cayenne pepper if needed. 6. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set. ---------------------------------------------------------------------------
Nutrition
Ingredients
