This is another one of the recipes my grandma has passed down to our family. Not sure where it originated from, but she has had it since my mom was a little girl. I had never tried it before, but after months of her persisting me, I decided to give it a go. I had previously never heard of “baked” corn and was a little nervous to try it. However, it was delicious and super easy to make.
My husband loves corn and so this recipe is definitely on our side dish rotation now. Our kids even gobbled their serving up! If you are looking for a new side dish or a new way to dress up corn (or maybe you have already tried making a version of this recipe and I am just way behind the times) give this recipe a try!
- 1 cup milk
- 2 Tablespoons butter
- 1 Tablespoon sugar
- 2 Tbsp. flour
- ½ tsp. salt
- 2 (15 oz.) can whole corn, drained
- 2 eggs, well-beaten
- Dissolve flour in ¼ cup milk.
- Boil ¾ cup milk with butter and sugar.
- Pour flour mixture into the milk milk mixture after boil is reached to make a thin white sauce.
- Remove from heat and stir in salt and drained corn.
- Mix in eggs.
- Pour into a 1 to 1½ quart loaf pan.
- Bake at 400 degrees F for 30 minute for until done.