|1 1/3 cups wild rice||6 Tbsp butter|
|4 cups chicken broth||2 whole eggs, beaten|
|3-4 cups frozen corn||1 tsp kosher salt|
|1 cup heavy cream||cayenne pepper to taste|
|1/2 milk, for thinning|
1. Cook the wild rice in chicken broth until almost done (30-45 min). Drain rice and allow to cool. This part of the recipe can be done the night before.
2. Stir together corn, cream, softened butter, beaten eggs, salt and cayenne pepper. Add in cooled wild rice. Add 1/2 cup of milk so mixture is stir-able, but not overly juicy.
3. Bake for 30-45 min, or until just turning golden brown on top and the mixture is somewhat set.
(*This recipe is from The Pioneer Woman. I first served it at Thanksgiving 2010 and it was a big hit.)