1 1/2 cups milk
1 c. corn kernels, fresh or frozen
1/2 cup fine ground cornmeal
1 Tbs. olive oil
3/4 tsp. salt
Dash pepper
1 large beaten egg
Preheat oven to 350. In a large saucepan bring 1 cup milk and corn to a boil. In a bowl mix remaining milk with remaining ingredients. Whisking constantly, add to milk and corn mixture. Stir constantly for 3 minutes. Transfer to a greased casserole dish or 2 mini-muffin tins (24 mini-muffins). Bake till golden brown and set, about 30 minutes. Serve warm, at room temperature or cooled.