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 4 Ears Witten’s Sweet Corn, cooked & cut from cob or 1-15.25 oz can whole corn
 2 Large Eggs
 1 15.25 oz. can Creamed Corn
 4 tbsp All-Purpose Flour
 4 tbsp Sugar
 ½ cup Butter, Melted
 1 cup Milk
 ½ tsp Salt
 ¼ tsp Black Pepper
1

Preheat oven to 350 degrees. Spray an 8X8 baking dish with cooking spray. Set aside.

2

If using fresh corn, cook ears of sweet corn and cut from the cob. If using a can of whole corn, drain the can.

3

Whisk together the eggs.

4

In a medium bowl, mix together all of the ingredients.

5

Bake at 350 degrees for approximately 1 hour 15 minutes or until the center is set and the top of the corn browns around the edges.

Ingredients

 4 Ears Witten’s Sweet Corn, cooked & cut from cob or 1-15.25 oz can whole corn
 2 Large Eggs
 1 15.25 oz. can Creamed Corn
 4 tbsp All-Purpose Flour
 4 tbsp Sugar
 ½ cup Butter, Melted
 1 cup Milk
 ½ tsp Salt
 ¼ tsp Black Pepper

Directions

1

Preheat oven to 350 degrees. Spray an 8X8 baking dish with cooking spray. Set aside.

2

If using fresh corn, cook ears of sweet corn and cut from the cob. If using a can of whole corn, drain the can.

3

Whisk together the eggs.

4

In a medium bowl, mix together all of the ingredients.

5

Bake at 350 degrees for approximately 1 hour 15 minutes or until the center is set and the top of the corn browns around the edges.

Sweet Corn Casserole