4 cans creamed corn
2 cans kernel corn (drained, pat dry in paper towels)
6 eggs (beaten)
Salt and pepper
Preheat oven to 350. Mix all the cans of corn in a greased casserole dish. Add desired salt and pepper to the beaten eggs, then add eggs to the corn and mix well. Dot the entire casserole with butter (small dots about 2 inches apart) and bake. Do not cover.
For this recipe I use a 12-1/2 x 10“ pan. You’ll have to play with it a little bit to determine the size of dish to use based on the amount you are preparing. The recipe can be adjusted to any amount, just use the same proportions each time: 2 cans of creamed corn to 1 can of kernel corn. So for example, you can use 6 cans of creamed to 3 cans kernel, 2 cans creamed to 1 can kernel, you get the picture. Then add 1 egg per total number of cans.
Whatever pan you use, grease the pan with spray or butter and make sure the corn mixture is only 1-1/2 to 2 inches deep after you pour it in – no more. If it’s deeper than that, you’ll need to use a larger pan so the corn mix is less than 2” deep (between 1 and 2” is ideal).
Bake for about an hour and a half to 2 hours if corn mix is about 2 inches deep. Adjust time for shallower depth. Check corn periodically. Depending on ovens, depth, etc., baking time will vary. Corn will be finished baking when it is mostly dry and set and lightly browned on top. Enjoy!
Article Written By: Kim Shattell
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