This recipe was sent to me by my mom, who must be taking cues from my grandma.
- 15 or 16-oz can of corn, drained
- 2 T. flour
- 2 T. sugar
- ½ c. heavy whipping cream
- 1 c. shredded cheddar cheese
- 1 tsp. salt
- 2 T. butter, melted and cooled
- 2 eggs, lightly beaten
- Preheat oven to 350 degrees.
- In a buttered 9×9 inch pan, mix ingredients in order listed.
- Bake in preheated oven until golden brown and thickened, about 30 minutes.
- Remove and let sit 5 minutes before serving.
I found these directions a bit vague. I did not mix the ingredients directly in the pan I was using to cook it because what’s the point of mixing something in a dish that’s buttered? Won’t that mess up the buttered sides?
Instead I mixed the ingredients in a bowl and then transferred it into two (buttered) 20-oz. CorningWare dishes. I found that I had to cook these for about 45 to 50 minutes using the taller CorningWare dishes.
I made these well before baking them and all the corn sunk to the bottom. Keep that in mind when making this dish.
I liken this dish to a corn soufflé – or what I imagine a corn soufflé would taste like had I ever had one. I was so full from eating other food by the time this dish was done that was already in a food coma and only had a few bites. My dad really liked this dish.