545 - Baked Corn

(by Helen L. [Orwig] Clark)


1 14-16oz. can cream style corn
5 TBSP white sugar
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/2 cup regular milk2 beaten eggs
dash of cinnamon
2 TBSP melted butter

In a large bowl add corn, white sugar, flour, salt, pepper, nutmeg--stir well. Add the
milk and stir. In a separate container beat the two eggs, then add the beaten eggs to
the corn mixture and stir. Pour entire corn mixture into a baking dish and sprinkle a
dash of cinnamon and 2 TBSP melted butter over the top. Place baking dish on a
cookie sheet to catch any spillage while baking. Bake uncovered at 350 degrees for 1
hour.

 

Continue to:

• prev: 544 - Fresh Coconut Cake
• Index
• next: 546 - Cheese Pie

Other Recipes:

• 663 - Apple Cinnamon Muffins
• 685 - Oatmeal Pie
• 750 - White Chocolate Chocolate Muffins
• 546 - Cheese Pie
• 679 - Creamy Chicken Casserole
• 683 - Spaghetti and Meatballs

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

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