Deviled Corn

What the devil does “deviled” mean when applied to food anyways?  Well, according to good old Google, deviled eggs originated in Rome although I don’t know what they were called exactly.  They were an ancient Roman dish.  The term “deviled” comes from the 18th century when particularly hot spices were used in cooking.  Nowadays, it means any type of spicy or zesty food.

Now that we have actually learned something on this blog, it is back to the important stuff… like food.  This recipe is written on two little scraps of paper that measure about 3 ¾” by 4 ¼”.  It is in pencil, and it is somewhat difficult to read… let’s hope I get it all correct.

Deviled Corn

2 cups fresh grated corn

1/3 cup milk

2 T. butter

2 T. flour

1 egg, beaten

1 tsp. Worcestershire Sauce

¼ tsp mustard (doesn’t say dry or prepared… I would think either would work?)

Melt butter in pan, add flour and cook for about 2 minutes but do not brown.  Combine milk, Worcesterwhatever Sauce, beaten egg, and mustard.  Add corn to mixture and then add to butter/flour mixture and combine until slightly thickened.  Put in flat casserole with bread crumbs on top and bake 15 minutes.

I adlibbed on some of the instructions, as they are scribbled here and there on the little paper.  I would say to bake this in a 350-375F oven for the 15 minutes.  Sounds pretty yummy.  Pa says it’s very good… that should be reason enough to try it.

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