Simple Baked Cream Corn

I have always liked cream corn — from a can, or from scratch.  This recipe is a mix of both.  It uses canned cream corn, but makes nice addition to it.

I’ve made this the day before Thanksgiving, and kept it refrigerated, until about 1 hour before I want to put it into the oven.  Allow it to come to room temp before you bake it.

Simple Baked Cream Corn

2 eggs
2 tablespoons milk
2 cans of creamed corn (14.75 ounce cans)
2 tablespoons butter, chopped in pieces
1 tablespoon flour
1 tablespoon sugar
1/2  teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

In a large mixing bowl, beat eggs with the milk.  Mix in corn and butter.  Blend in remaining ingredients.

Lightly spray a baking dish — I use an 8×8 dish, or a pie pan.  Transfer the corn mixture to the baking dish, and bake in a 350F preheated oven for about 50 minutes, or until it is bubbly and golden brown.

Let this sit for about 10 minutes before serving.

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