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Baked Cream Corn

SUBMITTED BY: TAMARA HERSOM PHOTO BY: Gara

"Learned from my Godmother who was a chef, this recipe brings back a special southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 eggs
2 tablespoons milk
2 (14.75 ounce) cans creamed corn
2 tablespoons butter, diced
1 tablespoon all-purpose flour
1 tablespoon white sugar
1/2 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

READ REVIEWS (32)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
Allow to cool for 10 minutes before serving.

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Reviewed on Jul. 24, 2003 by PATSY HENNESSEY

Absolutely super, very easy, and a nice change from the usual corn casseroles. I am going to experiment with adding diced green chilis next, and will be musing over a few other additions.

8 users found this review helpful