 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Great for family gatherings, potlucks, church fellowships. Even better when you have fresh from the garden corn instead of canned! Ingredients:
1 (12 ounce) can whole kernel corn |
2 (17 ounce) cans cream-style corn |
5 eggs |
1/2 cup sugar |
4 tablespoons cornstarch |
1 1/2 teaspoons seasoning salt |
1/2 teaspoon dry mustard |
1 teaspoon instant minced onion |
1/2 cup milk |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 400°.
2. In mixing bowl, combine corns and eggs.
3. In separate bowl, combine dry ingredients (sugar, cornstarch, seasoned salt, mustard and onions). Add to corn and eggs. Mix well.
4. Stir in milk and melted butter.
5. Pour into greased 3 Quart casserole dish.
6. Bake for one hour at 400°, sitrring once.
7. Enjoy.
|
|