MMM…mmm good! This is the kind of country-cooking dish that just makes you feel all warm and fuzzy inside with every bite. There is something about the natural sweetness of corn that combines incredibly well with the custard in this dish.

Although this is definitely a vegetable side dish, your family and guests might think it tastes more like a dessert, with its rich, creamy sweetness and silky texture. It will put the green bean casserole and sweet potatoes to shame at your next holiday gathering. As for leftovers? Don’t plan on sending any of this home with anyone!

 

INGREDIENTS

1/2 cup butter, melted and cooled

1/4 cup flour

1/4 cup sugar

2 eggs, well beaten

1 cup milk

1 (15.25-oz.) can whole kernel sweet corn, drained

1 (14.75-oz.) can cream style sweet corn

1/2 teaspoon salt

Pepper to taste

 

DIRECTIONS

Preheat oven to 350 degrees.

Whisk the flour into the melted and cooled butter until well incorporated. Whisk in the sugar, eggs and milk.

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.

Pour into an 8×8 shallow baking dish.

Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Serve warm.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Make sure that you thoroughly drain the whole-kernel corn. You want it to be nearly dry, as any liquid from the corn is going to affect the ability of the custard to set in the specified cooking time,

Recipe and photo courtesy of Tara at unsophisticook.com