Taking it back to the good ‘ole days never tasted so creamy and sweet! Vintage Baked Corn Casserole sounds like everything you’d hope it would be. This juicy, tender corn is baked in a creamy, buttery sea of goodness. It’s proof that some ways and methods from the past should always stay the same. Celebrate what has happened and what’s to come with some Vintage Baked Corn Casserole!
Ingredients
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup whole milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream-style corn
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 1 1/2-quart baking dish.
Step 3 –In a large bowl, combine the sugar and the flour.
Step 4 –Whisk the eggs, the milk, the butter, the salt, and the pepper into the sugar mixture.
Step 5 –Stir the both whole kernel and the cream-style corn into the sugar mixture.
Step 6 –Pour the corn mixture into the prepared baking dish.
Step 7 –Bake the corn mixture, uncovered, until a knife inserted in the center comes out clean, about 45-50 minutes.
Step 8 –Serve.