If you’ve ever looked around on the walls near Caryl’s kitchen, you’ve probably seen where her Fort Lewis Lodge recipes have been featured in magazines. If you ever wanted to take the time to jot them down, but weren’t able to because you were headed out to Hot Springs or down to the watering hole, here they are (follow the RECIPES tags at the bottom of each Blog post to find all the Caryl’s Kitchen recipes we’ve published).
Yield: 6 to 8 servings
Preparation: 10 minutes
Bake: 30 minutes
3 cups fresh or frozen corn kernels, thawed if using frozen
2 cups shredded sharp Cheddar cheese
1 cup milk
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup all-purpose flour
¼ cup sugar
¼ cup butter, melted
2 teaspoons salt
Preheat oven to 350°. Grease an 11-x-7-x-2-inch casserole dish; set aside.
In a bowl, combine corn, cheese, milk, eggs, bell peppers, flour, sugar, butter, and salt. Pour into prepared casserole dish.
Bake until set and lightly golden brown, approximately 30 minutes.