Recipe by keen5
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.
Top Review by keen5
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.
- 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)