Pioneer Woman Fresh Corn and Wild Rice Casserole

Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1/2 cup

Ingredients

• 2  cups  cooked wild rice
• 3 -4  cups fresh corn kernels (scraped off the cob)
• 2  eggs, beaten
• 1  cup heavy cream
• 1 -2  teaspoon kosher salt (or table salt to taste)
•  cayenne pepper
• 6  tablespoons butter
• 1⁄2-1  cup milk, for thinning

Directions

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.