Recipe by Demelza
A friend gave us this recipe quite a number of years ago. It just happens to be my son's favorite way to have corn. It is good reheated & the recipe doubles very well. Make sure to bake it long enough, it should be completely set & puffed up a bit. As with any dish that contains cheese, a nice old cheddar will give it more flavour. I bake this in a pyrex loaf pan when I make a single recipe.
- 1 (14 ounce) can cream-style corn
- 2 tablespoons sugar
- 2 tablespoons flour
- 2 lightly beaten eggs
- 1⁄2 cup milk
- 1⁄4 lb shredded cheddar cheese