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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Another recipe from my special friend Joe Combs - easily made with ingredients usually in my cupboard - very grandkid friendly! Note options - For extra texture and color, add one drained 11 ounce can of Mexicorn (whole kernel corn and peppers) and one additional beaten egg - may need to extend baking time an extra 5-8 minutes. Ingredients:
1 (14 1/2 ounce) can creamed corn |
1 (11 ounce) can mexicorn, drained (optional, see description note) |
14 1/2 ounces milk (use creamed corn can as measure) |
2 tablespoons butter, melted |
2 tablespoons flour |
2 teaspoons sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3 -4 eggs, beaten (see description note) |
Directions:
1. Preheat oven to 350 degrees (325 degrees for glass or pyrex).
2. Mix butter, flour, sugar, salt, pepper, eggs, corn, and milk.
3. Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
4. Bake at 325-350 degrees for about one hour and 20-30 minutes, until set and golden, but not overly brown.
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