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| This recipe comes from Rae's cousin, Mimi Waldick, who lives in Canton, Ohio. |
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| 4 |
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Eggs |
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| 2 Tbs |
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Flour |
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| 3 Tbs |
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Sugar |
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| 1 tsp |
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Salt |
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| 1¾ cups |
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Milk |
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| 1 cup |
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Whole corn (canned) |
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| 1 cup |
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Creamed Corn |
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| 4 Tbs |
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Butter |
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| 1 |
Preheat oven to 325°. |
| 2 |
Place corn, eggs, flour, salt and sugar into mixing bowl; mix until well blended. |
| 3 |
Stir in milk until blended. |
| 4 |
Cut butter into cubes, place in baking pan, and butter all sides. |
| 5 |
Pour mixture into buttered dish and place in pan of hot water in oven. |
| 6 |
Stir twice during first 15 minutes of baking. |
| 7 |
Continue baking for 30-35 minutes, until set. |
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