I have always liked cream corn — from a can, or from scratch.\u00a0 This recipe is a mix of both.\u00a0 It uses canned cream corn, but makes nice addition to it.<\/p>\n
I’ve made this the day before Thanksgiving, and kept it refrigerated, until about 1 hour before I want to put it into the oven.\u00a0 Allow it to come to room temp before you bake it.<\/p>\n
2 eggs
\n2 tablespoons milk
\n2 cans of creamed corn (14.75 ounce cans)
\n2 tablespoons butter, chopped in pieces
\n1 tablespoon flour
\n1 tablespoon sugar
\n1\/2\u00a0 teaspoon pepper
\n1\/2 teaspoon celery salt
\n1\/2 teaspoon onion powder
\n1\/4 teaspoon garlic powder<\/p>\n
In a large mixing bowl, beat eggs with the milk.\u00a0 Mix in corn and butter.\u00a0 Blend in remaining ingredients.<\/p>\n
Lightly spray a baking dish — I use an 8×8 dish, or a pie pan.\u00a0 Transfer the corn mixture to the baking dish, and bake in a 350F preheated oven for about 50 minutes, or until it is bubbly and golden brown.<\/p>\n
Let this sit for about 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
I have always liked cream corn — from a can, or from scratch.\u00a0 This recipe is a mix of both.\u00a0 It uses canned cream corn, but makes nice addition to it. I’ve made this the day before Thanksgiving, and kept … Continue reading