Ingredients
The following ingredients have 4 Servings
- ¼ cup white sugar (to taste)
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- pinch nutmeg
- pinch salt
- pinch black pepper
- 5 large eggs (beaten well)
- 1/2 cup salted butter (melted, and cooled)
- one 15-ounce can 15 ounce can whole kernel corn
- two 15-ounce cans cream-style corn
Instruction
- Preheat your oven to 350 °F. Grease a 10-inch round baking dish and set aside.
- In a large bowl, mix the sugar, milk, cream, cornstarch, nutmeg, salt and black pepper until the cornstarch has dissolved completely.
- Add in the eggs and mix completely.
- Stir in the butter, then add in the two different types of corn, mixing everything together thoroughly.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set. A knife inserted should come out clean, but the casserole is still jiggly!
