8 SERVINGS
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

(1) Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
(2) In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
(3) Bake for 1 hour.

Categories: Thanksgiving: Sides

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