Recipe information
Yield
serves 4 or 5. serving size: 1/2 cup.
Ingredients
1
tablespoon melted butter
2
15-ounce cans whole kernel corn
4
eggs
1
/2 cup half-and-half
3
tablespoons all-purpose flour
1
/2 teaspoon sugar
1
/4 teaspoon grated nutmeg
1
/4 teaspoon ground cinnamon
1
/2 teaspoon salt
1
/4 teaspoon pepper
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Preparation
Step 1
Using the melted butter, grease a medium casserole dish.
Step 2
Drain the corn as completely as possible.
Step 3
Whisk the eggs together briskly in a large bowl, until blended. Add the half-and-half and continue to blend.
Step 4
Preheat the oven to 350°F.
Step 5
Add the flour, sugar, nutmeg, cinnamon, salt, and pepper to the egg mixture and stir well. Add the corn and mix together.
Step 6
Pour into the prepared casserole dish and bake for 1 hour.
Step 7
Remove from the oven and let cool for 15 minutes. Serve hot as a side dish or as a snack.