Sunday, August 13, 2006

Easy Baked Corn

From Calf Fries to Caviar by Janel Franklin and Sue Vaughn

Easy Baked Corn

1 15-oz. can cream-style corn
1 T cornstarch
1 egg, beaten
1 T sugar
1/4 c milk
salt and pepper to taste
1 T butter, cut in small chunks

Preheat oven to 350˚. Empty corn into small greased baking dish. Combine cornstarch, egg, sugar, milk, salt and pepper in the empty corn can (why mess up a clean bowl?). Add to corn and stir to mix. Top with butter chunks. Bake until thick and slightly brown about 25-30 minutes. 4 Servings.

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