Prep 25 mins
Cook 35 mins
I got this from my sister, who makes it for every Thanksgiving. I like it a lot better than the recipes using Bisquick or corn muffin mix. Tip: thaw the corn in a colander in the sink and you won't have to drain it afterwards!
- 2 cups frozen corn, thawed (pour off excess water)
- 2 tablespoons shortening
- 1 1⁄2 tablespoons flour
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 eggs, beaten
- 1⁄2 cup bread (optional) or 1⁄2 cup cracker crumb, mixed with melted butter (optional)
- Melt shortening and then add the flour.
- Add milk gradually and bring to a boil, stirring constantly.
- Add corn, sugar, salt and pepper and heat thoroughly.
- Remove from heat and add beaten eggs.
- Pour into greased baking dish, sprinkle with buttered crumbs if desired.
- Bake at 350°F for 35 minutes or until firm.
This turned out very good. I have made this several times, once for our Thanksgiving dinner. This is a different way to serve corn.
Yum! This turned out really good. I used a flavored cracker (I think they were rosemary and olive oil) to put on the top and they gave it a really good flavor. I'll be using this recipe again! Thanks, Marg! Amy
I made this using butter instead of shortening, and did not do the optional crumb topping. It was a really nice basic baked corn. I want to try this again but with some add ins to spice things up. Thank you for sharing this yummy recipe!