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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This bakes up light and goes well with anything tex-mex. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
2 tablespoons sugar |
1/3 teaspoon salt |
1/2 teaspoon baking powder |
14 ounces creamed corn |
3/4 cup 2% evaporated milk |
2 tablespoons 2% evaporated milk |
3 eggs |
Directions:
1. Preheat oven 350 F.
2. Beat eggs and set bowl aside.
3. In a 12 cast iron skillet, melt butter, stiring until lightly browned.
4. Combine flour, sugar, salt and baking powder and stir into melted butter.
5. Continue stiring for 1 minute.
6. Stir in creamed corn, followed by evaporated milk.
7. Quickly stir in the beaten eggs and combine into corn mixture.
8. Place skillet in preheated oven for 25-30 minutes.
9. ** 1/2 tsp chili powder or paprika can be added to the flour mixture for variety, with 1/2 tsp dried parsley or.
10. **1/2 cup shredded sharp cheddar cheese can be sprinkled on top for the last 7 minutes of baking.
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