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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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May substitute fresh cut whole kernel corn when in season. Wonderful summer side dish. Ingredients:
2 (16 ounce) cans whole kernel corn, drained |
1/3 cup butter or 1/3 cup margarine |
1/4 cup sugar |
1 tablespoon flour |
1/2 teaspoon salt |
1/2 cup evaporated milk |
2 eggs, beaten |
2 tablespoons chopped parsley |
1 1/2 teaspoons baking powder |
Directions:
1. Melt butter in medium saucepan; add sugar, mix well.
2. Stir in flour and salt until well blended.
3. Remove from heat; gradually add milk and stir in eggs, blending well.
4. Add parsley and baking powder, mixing quickly.
5. Fold in corn; pour into a lightly buttered 1 quart casserole.
6. Bake at 350 degrees for 35-40 minutes.
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