Corn Casserole

One of our favorite summer foods is grilled sweet corn on the cob seasoned with Old Bay Seasoning and dripping in butter. However, it’s not always in season and sweet cob corn can be a hit or miss. So, when your mouth is just watering for corn this recipe will satisfy the palate without the hassle of decobbing. 

Ingredients

• 1/2 Cup Milk 
• 2 Eggs
• 10.5 oz Can Cream Corn
• 10.5 oz Can Whole Corn (drained)
• 3 TBSP All Purpose Flour
• 2 TBSP Butter
• 3 TBSP Sugar

Instructions

Preheat the oven to 350F. Lightly pregrease a 8×8 square baking dish. Melt butter and set aside until cool.

In a medium mixing bowl, whip eggs and milk together. Add all other ingredients and stir together.

Pour into a baking dish. Bake uncovered for 1 1/2 hours.

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Tips

• Add a 40z can of Chili Peppers for a slight earthiness, smokiness and sweetness. 
• Bake in a muffin pan for individual size servings.
• Best reheated in the oven on 375F for 20 minutes. 
• Cover with aluminum foil if prematurely browning.
• Cream Corn substitute is Cream of Mushroom Soup but add another can of Whole Corn.
• Crockpot cooking is not recommended as the consistency and taste will be altered.
• Eggs and flour act as a binding agent.
• For a crustier top, do not melt the butter but thinly cut or shave the butter and place on top before baking. 
• Leftovers for breakfast reheat in a skillet (or oven) top with a fried egg and lightly drizzle with honey.
• Leftovers last in the freezer for up to 6 months.
• Leftovers last refrigerated for 5 days.
• Milk substitute is half and half.
• Optional, top with crushed Ritz Crackers (blend crushed Ritz Crackers with melted butter).
• Recipe generally serves 8.
• Side dish compliments roasted chicken, seafood or turkey. 
• You may substitute the can of whole corn for fresh corn.