Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

Another recipe from my special friend Joe Combs -- easily made with ingredients usually in my cupboard -- very grandkid friendly! Note options -- For extra texture and color, add one drained 11 ounce can of Mexicorn (whole kernel corn and peppers) and one additional beaten egg -- may need to extend baking time an extra 5-8 minutes.

Ingredients Nutrition

  • 1 (14 1/2 ounce) can creamed corn
  • 1 (11 ounce) can mexicorn, drained (optional, see description note)
  • 14 12 ounces milk (use creamed corn can as measure)
  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • 2 teaspoons sugar
  • 18 teaspoon salt
  • 18 teaspoon pepper
  • 3 -4 eggs, beaten (see description note)

Directions

  1. Preheat oven to 350 degrees (325 degrees for glass or pyrex).
  2. Mix butter, flour, sugar, salt, pepper, eggs, corn, and milk.
  3. Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
  4. Bake at 325-350 degrees for about one hour and 20-30 minutes, until set and golden, but not overly brown.

Reviews

(2)
Most Helpful

Delicious. I made six individual servings using the added mexicorn and only 4 eggs. Baking time was just over an hour. Made for the 8th Annual Photo Swap.

Julie B's Hive January 31, 2010

this was a tasty side dish although the cooking time was longer for me. it took 1 1/2 hrs at 350 before it was set. i added some nutmeg and cayenne pepper for my personal taste. i liked the fact that this didn't use heavy cream so it is lower in calories.

chia April 01, 2008

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