Lorraine’s Fresh Corn Bake

24 ears of corn (2 doz.)
1 can evaporated milk
1 can water
4 eggs
4 TB Flour
2 Tb Sugar (or omit)
1 tsp salt
1/4 tsp pepper or more
1 stick butter melted plus 1/2 a stick to pour on top after it’s baked.
Shuck the corn and boil about 10 mins. Drain and place in cold water to cool, keep changing the water when it warms up. Then cut the corn kernels off the cob. (The Pampered Chef one works the best). You might end up with 8-12 cups of corn.
Preheat oven to 350 degrees. Place the corn in a greased large glass lasagna dish which is bigger and deeper than a 9” x 13” cake dish.
Beat the eggs well with a wire whisk and add the milk, a can of water, the flour, sugar, salt and pepper. Pour over the dish of corn. If you have too many lumps pour through a sieve.
Cover with foil and bake 40 mins. Remove foil and bake 20 mins. more or until set in the middle.
Melt the 1/2 stick of butter and pour on top before serving.
NOTE: This is more corn and not much custard.
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