I have always liked cream corn — from a can, or from scratch. This recipe is a mix of both. It uses canned cream corn, but makes nice addition to it.
I’ve made this the day before Thanksgiving, and kept it refrigerated, until about 1 hour before I want to put it into the oven. Allow it to come to room temp before you bake it.
Simple Baked Cream Corn
2 eggs
2 tablespoons milk
2 cans of creamed corn (14.75 ounce cans)
2 tablespoons butter, chopped in pieces
1 tablespoon flour
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
In a large mixing bowl, beat eggs with the milk. Mix in corn and butter. Blend in remaining ingredients.
Lightly spray a baking dish — I use an 8×8 dish, or a pie pan. Transfer the corn mixture to the baking dish, and bake in a 350F preheated oven for about 50 minutes, or until it is bubbly and golden brown.
Let this sit for about 10 minutes before serving.
