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Title: Corn Casserole Categories: Casseroles, Corn Yield: 10 Servings 3 1/2 c Milk 1 c Yellow corn meal 3 tb Sugar 2/3 ts Salt 3 lg Eggs; well-beaten 1/4 ts Vanilla extract 1 ts Baking powder 1 cn (8-oz) whole-kernel corn;, -undrained 4 tb Butter;, softened, divided Preheat oven to 300 degrees. In saucepan, heat milk on medium-high heat until boiling. Stirring constantly with whisk, add cornmeal, sugar and salt. Reduce heat; simmer. Cook, stirring, for 5 minutes. Remove from heat. Add beaten eggs to cornmeal mixture, along with vanilla, baking powder, corn and its liquid and half the butter. Mix thoroughly. Pour into 11x7x2-inch baking dish.; dot with remaining 2 tablespoons butter. Bake for about 20 minutes, or until top is nicely brown. Serve at once. Serves 10. Typed by "Essie" Ethel R. Snyder Recipe by: HOME COOKING MAGAZINE -- OCT. 1997 Posted to MC-Recipe Digest V1 #827 by essie49@juno.com (Ethel R Snyder) on Oct 05, 1997 |