Prep 20 mins
Cook 1 hr
Holidays or family gatherings are never the same without grandma's baked corn. She is gone now, so I treasure this recipe. Prep time is apporoximate. I'm not sure of the servings. We were a family of 6, but no matter how much she made, we never had any left over.
- 1 1⁄2 quarts frozen fresh corn, thawed
- 2 large eggs, slightly beaten
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 tablespoons butter
- crushed cracker, for the top (I use Ritz or saltine)
- Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
- Sprinkle with crushed cracker crumbs.
- Bake at 350 for 1 hour or until firm.
- Do not over cook or it will be dry.
I just wanted to mention that if you want this dish to be thicker in height, use a smaller pyrex dish. When my gram first started making this, that's what she did. When she gave me this recipe, she was getting a little senile and I think she may have forgotten to mention that she started doubling the recipe and using this larger pyrex dish. However, it tastes good without doubling it too. I do like mine a little "higher" though. It's your choice.
I needed a dish that was quick and easy and that I had all the ingredients in the pantry or freezer. Since it was for a pot luck lunch, it also needed to easy to transport. This recipe fit the bill. It was also very good. Everyone at the potluck gave it a "thumbs up".
Very good flavor, but I had a problem with my corn being rubbery in texture. I used leftover cooked corn that I cut of the cob. I knew baking for 1 hour would be way too long, so I only baked it for 40 minutes. My corn was rubbery. Other than that it tasted great. Next time I use cooked corn, I'll cut the baking time back to 20 minutes. Thanx!