Prep Time: 10 minutes
Cook Time: 45-60 minutes
1 can of (15 oz. or so) cream style corn
3 C. of corn, you can use fresh, frozen or canned corn drained
4 large eggs
3/4 C. heavy cream
1/2 can sweetened condensed milk or 3 T. sugar
1/2 stick butter melted and 3 T. for doting
1 tsp. salt and pepper to taste
4 T. all-purpose flour
1 1/2 C. shredded cheddar cheese or pepper jack (optional)
Garnish with scallions, thinly sliced
What to do:
Preheat oven to 400 degrees.
Spray a 3 qt. casserole dish or 9×13 in. baking dish (or even disposable aluminum pan) with cooking spray, oil or butter.
In a large bowl, combine the corn, eggs, heavy cream, condensed milk, and butter. Add the flour, salt, and 1 C. cheese if using and mix well. Pour into the baking pan, dot with butter, remaining cheese and garnish with scallions (optional). Bake for about 45-60 minutes or until a knife blade comes out clean.