Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Mix cornstarch with 2T water to make a smooth paste.
  2. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available).
  3. Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. Beat together and add to corn mixture.
  4. Pour into greased casserole or flat pan.
  5. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.


Most Helpful

DH and DS who both love creamed corn gave this 4 stars. Would have been 5 but they felt that it was not firm enough. That could be my fault as I cut the eggs to 4 because I used only 12 Oz's of milk as I was making it for the two of them. It was set and the knife came out clean when I tested it. They thought the flavor was excellent and said that they would be happy to have it again if I can firm it up a bit.

Annacia December 28, 2006

Fantastic recipe. I had to scale down the servings though, so this is what I did: I used 1 can cream corn 1 egg and almost all of one can of carnation evaporated milk. I just eye balled it, and I think there was a 1/4 of the can left. I did not add any salt though and 2 tbsp sugar it turned out PERFECT!!!

Shirl (J) 831 December 26, 2006

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