Sweet Corn Casserole
Our sweet corn casserole is cozy and comforting, a perfect side or main dish for any fall dinner table.
- 1 15.25 Ounces Can Whole Corn
- 2 Large Eggs
- 1 15.25 Ounces Can Creamed Corn
- 4 Tablespoons All-Purpose Flour
- 4 Tablespoons Sugar
- 1/2 Cup Butter, Melted
- 1 Cup Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Preheat oven to 350 degrees. Spray an 8X8 baking dish with cooking spray. Set aside.
Drain the can of whole corn.
Whisk together the eggs.
In a medium bowl, mix together all of the ingredients.
Bake at 350 degrees for approximately 1 hour 15 minutes or until the center is set and the top of the corn browns around the edges.
Serving: 1/4 of the recipe | Calories: 590kcal | Carbohydrates: 55g | Protein: 12g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 178mg | Sodium: 973mg | Potassium: 110mg | Fiber: 4g | Sugar: 25g | Vitamin A: 925IU | Vitamin C: 0mg | Calcium: 88mg | Iron: 0.7mg