- 10
3.7/5
(3 Votes)
Ingredients
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
Preparation
Step 1
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
This was a great recipe that was easy to fix. I used corn muffin mix instead of flour, and baked it for one (1) hour instead of 45-50 minutes. The extra 15 minutes in the oven set the custard to a perfect consistency.
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