Souffle Carrots - cooking recipe

Ingredients

2 lb. carrots
1/2 stick melted butter
1/2 c. sugar
1 beaten egg
1/4 c. evaporated milk
1 1/2 tsp. baking powder
1/3 c. flour, sifted
1/4 tsp. cinnamon

Preparation

Pull back the husk just enough to remove most of the silk from ears of fresh corn.
Replace the husks and roast at 400\u00b0 for 15 minutes in the oven or over a barbecue.