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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
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This recipe has been passed down through my family. It is a requested dish at all family functions and church tureen dinners. It travels well and holds its heat, especially if you use a thermal carrier. Ingredients:
3 (15 ounce) cans creamed corn |
2 (15 1/4 ounce) cans regular kernel corn (drained) |
3 tablespoons cornstarch |
3/4 cup sugar |
1 tablespoon vanilla extract |
3/4 cup milk |
6 eggs (beaten) |
Directions:
1. Mix all ingredients together (I dissolve the cornstarch in the milk first).
2. Note: Ingredients can be mixed together ahead of time and kept in the fridge overnight.
3. Pour into a greased 9x13-inch glass baking dish.
4. Bake uncovered at 350°F for approximately 2 hours and 15 minutes or until golden brown.
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