Hey Amy!

Mom, Aunt Barb, and Nany all make this recipe at our family gatherings.  As a matter of fact, I usually pout if it doesn’t show up on the table. It’s a great dish for a pot luck meal, family gathering or in my case, just for me with a giant spoon.  My brother and I love it so much, my mother always makes an extra dish just for he and I to share.  “Just in case the others eat the entire dish before you two can get some” (that is a direct quote heard many times from Mommie).  Like many of my favorites, it has tremendous staying power and could even be better the next day.  It’s not a corn cake like many of you enjoy, it has a fluffy feel to it.  Many call this a souffle because of the eggs but we have always called it baked corn.  This recipe can be made the night before and then warm it up at 250 the following day in preparation for your pot luck or ?

Ingredients:

1 can cream style corn
1 c. milk
2 eggs
2 Tbs sugar
2 Tbs flour
lump butter
salt & pepper

Preheat over to 350.  Heat milk and butter until butter is completely melted.  Combine all ingredients adding a dash of salt and pepper in the process.  Bake for one hour.  Serves 4 (with seconds for some ☺).

I double this recipe for holiday meals when expecting company.  Enjoy!

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