Corn Casserole Recipe - Cooking Index
3 1/2 cups | 829ml | Milk |
1 cup | 62g / 2.2oz | Yellow corn meal |
3 tablespoons | 45ml | Sugar |
2/3 teaspoon | 3.3ml | Salt |
3 teaspoons | 15ml | Eggs - well-beaten (large) |
1/4 teaspoon | 1.3ml | Vanilla extract |
1 teaspoon | 5ml | Baking powder |
1 | Whole-kernel corn - , undrained (8-oz) | |
4 tablespoons | 60ml | Butter - , softened, divided |
Preheat oven to 300F. 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.
Source:
HOME COOKING MAGAZINE -- OCT. 1997
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