Total Time
55mins
Prep 15 mins
Cook 40 mins

May substitute fresh cut whole kernel corn when in season. Wonderful summer side dish.

Ingredients Nutrition

Directions

  1. Melt butter in medium saucepan; add sugar, mix well.
  2. Stir in flour and salt until well blended.
  3. Remove from heat; gradually add milk and stir in eggs, blending well.
  4. Add parsley and baking powder, mixing quickly.
  5. Fold in corn; pour into a lightly buttered 1 quart casserole.
  6. Bake at 350 degrees for 35-40 minutes.
Most Helpful

4 5

This was good. I used fresh corn and was out of evaporated milk but found substitution recipe using powdered milk which turned out fine. I had to cook about 15 minutes longer than stated but maybe that is because I didn't cook the fresh corn first. I was expecting the eggs to do some sort of magic I guess and mine didn't thicken if it was supposed to but the sauce was yummy. I will make it again.