2 cups corn
3 eggs
2 Tbsp. flour
3 Tbsp. sugar
1-3/4 cups milk
6 Tbsp. butter (no substitute)
1/2 tsp. salt
Beat the butter until creamy. Combine the sugar, salt, and flour - add to the butter. Add the eggs and beat well.
Stir in corn, then the milk.
Pour into buttered casserole dish. Bake at 350 degrees for 45 minutes or until lightly brown. Stir once during the cooking time - before it “sets.”
If you use frozen corn, thaw it beforehand. Canned whole kernel corn also works well. Needless to say, whenever you can go with fresh corn…go with fresh corn!
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