1 C Milk 2 Tbsp Butter
1 Tbsp sugar 2 Tbsp Flour
1 15-oz can corn, drained 2 Eggs, well beaten
Boil 3/4 C milk with butter and sugar. Dissolve flour in 1/4 C milk. Pour flour mixture into milk mixture to make a thin white sauce. Add to drained corn in a 1 to 1.5 quart pyrex loaf pan. Mix in eggs.
Bake 1 hour at 400. Serves 4.
Recently in Parade Magazine, best selling author Dean Koontz shared this recipe that has special meaning to him. He says, “I fell in love with my wife, Gerda, in high school. Her wit, intelligence, beauty, grace and humility
won my heart in the first 10 minutes of our first date. My
enchantment grew when she invited me to Sunday dinner with her family — and one of the side dishes that she
contributed was baked corn. Baked corn! I had fallen in love with a goddess. … If you’re young and hoping for a
long marriage, a good baked corn recipe cannot be overvalued.” FYI: They’ve been married 44 years.
Let me know how it works for you!
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