Thursday, October 25, 2012

Corn Casserole

This is another Patti LaBelle recipe and it makes for a wonderful side dish, or could even be a main dish for a light meal. I'd serve it with salad and maybe some nice sliced bread.

Corn Casserole
2 cups fresh corn kernels, thawed frozen corn, or drained canned corn
1 cup milk 
2 large eggs, beaten
4 tablespoons butter, melted
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 325F. Lightly butter an 8-inch square baking dish.

In a medium bowl, combine the corn, milk, eggs, butter, flour, sugar, salt, and pepper and mix well. Pour into the prepared dish.

Bake until a knife inserted in the center comes out clean, about 45 minutes. Let stand for 5 minutes. Serve hot.

1 comment:

  1. Patti LaBelle knows her way around the kitchen! This sounds like a good fall/Thanksgiving recipe.