Course : Vegetables
Serves: 1
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1 1/2 cups fresh corn -- (cut from about 3 ears) or thawed frozen
1/3 cup heavy cream
1/2 teaspoon minced fresh thyme leaves
2 tablespoons fresh bread crumbs

Preparation / Directions:

In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350øF. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted. Serving 2


Nutritional Information:

489 Calories (kcal); 32g Total Fat; (55% calories from fat); 10g Protein; 49g Carbohydrate; 109mg Cholesterol; 95mg Sodium

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