Tuesday, January 4, 2011

Baked Corn


2 cups corn, fresh frozen or canned (works best with at least part creamed. If not using creamed corn, try to drain off any excess water/juice so the dish will set firmer)
2 Tbsp fat
2 Tbsp flour
1 cup milk
1-2 Tbsp sugar (or xylitol/other sweetener)
1 tsp salt
1/8 tsp pepper
3 eggs
1/2 cup buttered crumbs/cracker or bread

Melt the fat and add the flour. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and and beaten eggs. Pour into a greased baking dish and sprinkle with buttered crumbs. Bake at 350 degrees for 35 minutes or until corn is firm. Longer baking time may be necessary if using a round, deeper dish instead of a larger dish where the corn mixture is more spread out.

Recipe adapted from Mrs. William Hunsberger in The Mennonite Community Cookbook: Favorite Family Recipes 1978.

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