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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Ingredients:
2 (15 ounce) cans creamed corn |
2 (15.25 ounce) cans whole kernel corn |
5 eggs, beaten |
1 pint half-and-half cream |
1 cup heavy whipping cream |
2 tablespoons all-purpose flour |
2 tablespoons cornmeal |
2 tablespoons white sugar |
1/4 cup butter, melted |
salt to taste |
ground black pepper to taste |
Directions:
1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
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