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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings
Calories 961
Calories from Fat 251		(26%)
Amount Per Serving		%DV
	Total Fat 27.9g	42%
	Saturated Fat 15.0g	74%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 395mg		131%
Sodium 779mg		32%
Potassium 1113mg		31%
Total Carbohydrate 154.1g		51%
	Dietary Fiber 1.5g	5%
	Sugars 132.5g
Protein 29.7g		59%
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⁽²⁾ RATE IT NOW Print Recipe

By: Mysterygirl
Mar 6, 2000

SERVES 4 (change servings and units)

Ingredients

2 tablespoons cornstarch
1 can cream-style corn
6 eggs
3 cups canned milk
1 tablespoon sugar
1 pinch salt

Directions

1
Mix cornstarch with 2T water to make a smooth paste.
2
Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available).
3
Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. Beat together and add to corn mixture.
4
Pour into greased casserole or flat pan.
5
Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

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Featured Reviews for This Recipe

From: Annacia

On Dec 28, 2006

DH and DS who both love creamed corn gave this 4 stars. Would have been 5 but they felt that it was not firm enough. That could be my fault as I cut the eggs to 4 because I used only 12 Oz's of milk as I was making it for the two of them. It was set and the knife came out clean when I tested it. They thought the flavor was excellent and said that they would be happy to have it again if I can firm it up a bit.

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From: Shirl (J) 831

On Dec 26, 2006

Fantastic recipe. I had to scale down the servings though, so this is what I did: I used 1 can cream corn 1 egg and almost all of one can of carnation evaporated milk. I just eye balled it, and I think there was a 1/4 of the can left. I did not add any salt though and 2 tbsp sugar it turned out PERFECT!!!

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