1 can creamed corn
1 pint heavy cream
2 cups defrosted frozen corn or fresh corn kernels(I love lots of corn in mine)
4 large eggs
1 cup sugar
2 tablespoons vanilla
4 tablespoons cornstarch
1/2 stick butter cut into pats
fresh or grated nutmeg
Grease a 1 1/2 quart casserole dish. In a bowl mix creamed corn, beaten eggs, sugar, corn kernels, and vanilla. Dissolve cornstarch in heavy cream and mix into other ingredients. Grate fresh nutmeg on the top and put pats of butter on the top. Bake in oven at 350 degrees for 45-60 minute until center is set and stir at least twice during baking for a smoother result
1 pint heavy cream
2 cups defrosted frozen corn or fresh corn kernels(I love lots of corn in mine)
4 large eggs
1 cup sugar
2 tablespoons vanilla
4 tablespoons cornstarch
1/2 stick butter cut into pats
fresh or grated nutmeg
Grease a 1 1/2 quart casserole dish. In a bowl mix creamed corn, beaten eggs, sugar, corn kernels, and vanilla. Dissolve cornstarch in heavy cream and mix into other ingredients. Grate fresh nutmeg on the top and put pats of butter on the top. Bake in oven at 350 degrees for 45-60 minute until center is set and stir at least twice during baking for a smoother result
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