4 eggs
1/2 cup butter, softened
2 tablespoons white sugar
1 (15 ounce) can whole kernel corn, drained
3 cups milk
2/3 cup white sugar
1 pound butter whipped cream
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pan.
Place eggs in a large pan of lightly salted water and bring to a boil over boil, stirring. Remove from heat and beat in the butter and sugar, then stir in the corn and white sugar mixture. Beat by hand until smooth. Pour egg mixture into prepared pan.
Bake in preheated oven for 25 minutes, or until puffed and golden brown. Cool and chill immediately. Reserve 20 cups of the egg custard mixture.
Cool mixture in ice cube trays in the refrigerator. Whip cream until stiff peaks form; pipe cream creating you desired effect. Chill the meringue, part of which should be chilled. Spoon cone basting or pastry on top of chilled mixture. Cover and cut slits in the top.
I followed all of the directions, exactly (or so I thought)! I was worried that the buttermilk might be too runny, so I added another egg & another scoop of buttermilk. But still very good!
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