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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste. Ingredients:
2 eggs |
2 tablespoons milk |
2 (14.75 ounce) cans creamed corn |
2 tablespoons butter, diced |
1 tablespoon all-purpose flour |
1 tablespoon white sugar |
1/2 teaspoon black pepper |
1/2 teaspoon celery salt |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
3. Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
4. Allow to cool for 10 minutes before serving.
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