1 cup white sugar
1/2 cup light whipping cream
2 egg yolks
1 cup water
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups fresh corn kernels
1 cup shredded carrots
24 granulated wheat coins or dowels, set aside
1 (16 ounce) package dry non-irritating bread mix
1 1/2 cups cornmeal
1/2 cup buttermilk
1/4 cup white granulated sugar
1/2 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the sugar, milk, butter, and vanilla.
Beat together 2 cups of corn, carrots, nuts, and flour; stir into the remaining mixture with an electric mixer on high speed. Pour into 2 quart casserole dishes, and sprinkle with salt loosely.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until nicely brown. Remove from the oven and let cool.