Linda's recipes

Baked Sweetcorn

From: Linda McCartney’s Home Cooking, p. 85

This is one of the few recipes I decided not t try out as it is very similar to the “Mexican Corn Pudding” on p. 108. The main difference is that this dish contains a lot more cream, egg and butter, which do not seem to add to the taste or texture but gives unneccessary calories. I would definitely go for the “Mexican Corn Pudding” recipe instead!