This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.

  • In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Nutrition Facts

353 calories; protein 6g; carbohydrates 44.4g; fat 18.5g; cholesterol 105.9mg; sodium 438.9mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2004
I almost left the butter/sugar topping off due to one review stating that it was gross. Well I'm so glad I followed the recipe as is without any alterations! We had 13 people for Thanksgiving dinner and EVERYONE raved about it. I'll make this again and again! Read More
(77)

Most helpful critical review

Rating: 3 stars
03/17/2006
Nice flavor but I think I'll make it a smaller casserole dish next time. It was such a thin layer. Read More
(41)
47 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/27/2004
I almost left the butter/sugar topping off due to one review stating that it was gross. Well I'm so glad I followed the recipe as is without any alterations! We had 13 people for Thanksgiving dinner and EVERYONE raved about it. I'll make this again and again! Read More
(77)
Rating: 3 stars
03/17/2006
Nice flavor but I think I'll make it a smaller casserole dish next time. It was such a thin layer. Read More
(41)
Rating: 5 stars
12/23/2002
I tried this for the first time on Thanksgiving and it was awesome! And so easy to prepare I think I will make it for regular meals as well. Read More
(41)
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Rating: 5 stars
04/12/2004
Left out the last step. Used four cans of corn instead of milk I used heavy whipping cream and increased the eggs to four (needed enough for a crowd). The pan was cleaned out with no leftovers from our Easter dinner. Read More
(25)
Rating: 5 stars
11/30/2005
Will make this again! Follow the recipe and you'll be pleasantly surprised. The sauce was great although I thought about cutting the sugar I'm glad I didn't! Was easy to make and a big hit for Thanksgivng. Read More
(19)
Rating: 4 stars
01/15/2006
I used a slow cooker with this recipe. I put everything into the slowcooker (leaving out the sauce) and let it cook on low for about 5-6 hours. Then I added the "sauce" and let it cook for another hour. It came out pretty yummy but it was quite bland to me before I added the sauce. O. and in case it's not obvious - use clarified butter (it'll look better not like an oily mess). Read More
(12)
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Rating: 5 stars
12/23/2003
This is very very good! The only thing I would do different is cut the amount of butter and sugar for the topping it was kind of sweet for me. My mom loved it! I will be serving this more often then just Thanksgiving. Read More
(10)
Rating: 5 stars
01/03/2011
Yummy! The bigger the pan the thinner you spread it. the thinner you spread it the faster it cooks. I overcooked mine- be careful! Use extra pam- it sticks bad! Was soo good though will make again when I decide to cheat on my low carb diet lol Read More
(9)
Rating: 5 stars
11/27/2006
Taste awesome and everyone loved it! Read More
(8)
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