At the end of each summer I buy several dozens ears of sweet corn to blanch, scrape and freeze for the winter. This recipe is one of the reasons why! My sister-in-law, Sue, shared the recipe with me soon after Berk and I were married. Our family has been enjoying it every since.
Ingredients:
2 cups grated fresh corn or 1 can of cream styled corn
2 eggs
1/4 cup sugar
1 tsp. salt
1/8 tsp. pepper
2 Tbs. melted butter
2 Tbs. flour
1/2 cup milk
Preparation:
Mix all ingredients but corn. Add corn and pour into a greased 2 qt. casserole. Set in pan of water. Bake at 350 degrees for 1 hour and 15 minutes or until clean knife blade cuts through like custard.
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