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Discussion Starter · #1 ·
From the Kitchen of Ruth Goodlett *the best cook I ever knew, and that is saying a LOT*<br><br>
Ingredients (T = tablespoon, t = teaspoon)<br>
2 cups of canned whole kernel corn<br>
2 T white flour<br>
1 t salt<br>
3 T butter (not margarine)<br>
3 eggs<br>
2 T sugar<br>
1 3/4 cup milk (I use skim)<br><br>
Blend butter, sugar, flour and salt (I premelt the butter a bit to make it melty). Add eggs, beating well. Stir in corn and milk. Pour ingredients into a buttered casserole dish and bake for 45 minutes at 325. Stir once halfway through cooking (it will still be mostly soupy, having just set up a LITTLE, but after 45 minutes, it will be great).<br><br>
It looks and smells beautiful. It's obviously comfort type food, but people love it, it is easy, and it always turns out nice. I have never tried it with anything but skim milk. Measure carefully, and make sure you drain the corn really well before you add. Other than that, it is a snap. It is good warm or cold, but most people seem to prefer it warm.
 

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I wonder if you could use eggbeaters / egg substitute? I haven't baked / cooked with egg substitute yet but want to try it w/ this recipe.
 

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Discussion Starter · #3 ·
You may want to PM lean mattie and ask him. I'll tell you that I use the egg substitute products sometimes to cut calories, but generally in casseroles/puddings/quiches, I don't like the way they change the consistency.<br><br>
To lighten this recipe, I might use 2 whole eggs and 2 egg whites (the two whites about equivalent to 1 whole).
 
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