Cook Time: 1 hour
Ingredients:
- 3 1/2 cups milk
- 1 cup yellow cornmeal
- 2 teaspoon salt
- 1 can (about 1 pound or 2 cups) cream-style corn
- 2 tablespoons butter
- 5 eggs, well beaten
Preparation:
Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes. Add corn and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter. Serves 6.
Corn Recipes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Cornbread Recipes
Corn Fritters
Spoonbread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
