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Corn Caserole

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1/2 cup sugar
3 tbsp flour
3 eggs
1 cup whole milk
1/4 cup butter melted
1/2 tsp salt
1/2 tsp pepper
2 bags frozen corn (or you can use can creamed corn)

Combine everything together except in a separate bowl whisk your eggs in with the milk (like your making French toast) and then pour it in with the rest of the ingredients! Bake at 350F for 40-50 minutes.

From: Steffanie Rader

2 thoughts on “Corn Caserole”

  1. Here is the exact recipe other than using canned corn:
    https://www.tasteofhome.com/recipes/baked-corn-pudding

    Ingredients
    1/2 cup sugar
    3 tablespoons all-purpose flour
    3 large eggs
    1 cup whole milk
    1/4 cup butter, melted
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 can (15-1/4 ounces) whole kernel corn, drained
    1 can (14-3/4 ounces) cream-style corn

    Directions
    1. In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
    2. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Yield: 10 servings.

  2. I used 2 10oz packages of Birds Eye Super Sweet Steamers Frozen Corn. Mixed all ingredients together starting with eggs and milk and mixing well after each other ingredient. Then I mixed in the frozen corn. After 45 minutes of baking it wasn’t set at all. Went another 20 minutes and it still wasn’t set. After another 10 minutes it was starting to set in a ring around the outside but the center was still very liquid. I stirred it and after stirring the constancy wasn’t bad. Baked another 10 minutes which may not have been necessary. Put under broiler to get some color on the top. April and her mom seemed to enjoy it but I felt the corn was too tough. Might try canned corn next time and see if it comes out any better.

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