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My family really likes this recipe for corn casserole with an old fashioned name.
¼ cup sugar
3 Tablespoon all-purpose flour
2 teaspoon baking powder
1 ½ teaspoon salt
6 large egg
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)or 6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted
Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a 13x9x2" baking dish.
Bake at 350 for 40 to 45 minutes or until pudding is set and deep golden.
Let stand 5 minutes