This is a wonderful side dish for any meal. Easy to prepare, which is always a bonus! I love to use my Home-Canned Summer Corn in this - such a treat and makes all the hard work of canning it - worth it! There are many renditions of this recipe type and some add in corn muffin mix, making it more of a 'cornbread' but, this is more of a what I think of as creamed corn set in egg - making it more of a 'pudding' or 'casserole' of Summer corn.
Southern Corn 'Pudding'
1 cup milk
2 Tbs butter
1 Tbs sugar
2 Tbs flour
1/2 tsp salt
2 pints of corn (or 30 oz whole can corn), drained well
2 eggs, well-beaten
1-2 Tbs green onion or 1 large shallot, finely chopped
dash of hot sauce, optional
dash of Black pepper, optional
Preheat oven to 400 F
Dissolve flour in 1/4 cup milk, set aside.
Boil the remaining 3/4 cup milk with the butter and sugar.
Pour the flour/milk mixture into the milk/butter/sugar mixture after boil is reached - to make a thin white sauce.
Remove from heat and stir in salt and drained corn.
Mix in beaten eggs.
Pour into a lightly greased loaf pan.
Bake for 30-40 minutes, or until done.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Adapted from: Chef In Training: "Easy Baked Corn"