Thanksgiving would not be the same without my mother-in-laws creamed corn. This was one of the first recipes I posted 10 years ago and never took any pictures, so today (11-23-21) I have added a few and some more details. There are many versions but I had to keep my MIL’s recipe.
Mom's Creamed Corn, Updated
- 1 (15 oz.) can creamed corn
- 1 (15 oz.) can kernel corn, drained
- 4 tbsp. unsalted butter, melted
- 2 tbsp. flour
- 2 eggs, beaten
- 1 tbsp. sugar (optional – I don’t add as the can of creamed corn is sweet enough for this recipe)
Combine all ingredients and pour into a greased 2-quart casserole. Bake at 350°F, uncovered, for about 30-45 minutes or until bubbly and slightly browned around the edges.
Recipe by cookingwithauntjuju.com
Next year I hope to make the Jiffy Corn Casserole as “Jiffy” or the Chelsea Milling Company is only 30 minutes from where I live.
