Prep 10 mins
Cook 1 hr
This recipe was featured in Parade magazine 12/19/10 issue. I have not tried it yet- but I wanted a place for safe keeping! Per serving: 220 calories, 10g fat, 125mg cholesterol, 370mg sodium, 20g carbs, 7g protein
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar
- 2 tablespoons flour
- 1 (15 ounce) can corn, drained
- 2 eggs, well beaten
- Boil 3/4 cup milk with butter and sugar.
- Dissolve flour in 1/4 cup milk.
- Pour flour mixture into milk mixture to make think white sauce.
- Add to drained corn in a 1 -1.5 quart loaf pan.
- Mix in eggs.
- Bake 1 hour @ 400.
i tried this recipe last week.my husband loved it.i just served the leftovers to my children and they all asked for the recipe.the only thing i changed was using fresh frozen corn that i had in the freezer and left out the sugar because the corn is so sweet naturally. delicious/
My husband found this recipe and asked me to make it. It sounded yummy so I made a double batch in the hopes of having leftovers. Between my husband and our two kids not a speck was left. My son wanted to know when we could have it again.
Made this for Christmas Eve dinner and served it with with prime rib, roasted potatoes and brussel sprouts. Pefect side dish and there was not a speck left. Everyone asked for the recipe!