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Easy Corn Casserole/Pudding




Corn casserole is something many people enjoy.  Around here, most of the corn casseroles have a cornbread mix added to them.  In fact, I have my cornbread corn casserole(Spicy Corn Casserole) recipe on this blog as well.  But, this recipe does not use a cornbread mix and is very similar to a what some people call a corn pudding.  Whatever you chose to call it, it   You can make it with or without the green chilies.  I like the added chilies for a little kick in flavor.  I use mild ones, but you use what you prefer.
is quick, easy, and very tasty.


1 (15.25-oz.) can whole kernel sweet corn, drained
1 (14.75-oz.) can cream style sweet corn
4 tablespoons flour
4 tablespoons sugar
1/2 teaspoon salt
pepper to taste
2 eggs, well beaten
1 cup milk
1/2 cup butter, melted and cooled
1 small can diced green chilies (optional)


Preheat oven to 350 degrees. 
Drain whole kernel corn. Mix with creamed corn, green chilies (if using/don’t drain), flour, sugar, salt and pepper. Whisk eggs well, then mix into corn mixture, along with the milk and melted butter. Pour into an 8"x8" shallow baking dish. Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until brown and caramelized on top.
This recipe can easily be doubled or even tripled, but you will need to increase the baking time accordingly.


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