The Eat Food NOT Money Cookbook

Baked corn

A special note to Joni: This recipe uses buttered crumbs 😀 For the rest of you, I gave a tip a little while back on what buttered crumbs are. Just mix equal amounts of crumbs and softened butter together.

What you’ll need:

  • 3 Tbl butter
  • 3 Tbl flour
  • 1 1/2 tsp salt
  • Dash of pepper
  • 1 1/2 c light cream
  • 2 1/4 c (8 – 9 ears; remove corn from cob) cooked corn
  • 3 eggs, beaten
  • 3/4 c buttered crumbs
  • Paprika

Preheat oven to 350 degrees. Bring the cream to a boil and then remove from heat. In a deep skillet, melt the butter and then whisk in the flour. Add the salt & pepper. Add the hot cream all at one and stir with a whisk over medium heat until thickened and smooth. Remove from heat. Stir in corn. Slowly stir in eggs, whisking the entire time. Pour into a greased 5 – 6 cup casserole dish. Top with buttered crumbs and sprinkle paprika on top. Place casserole dish into a shallow pan filled 1″ deep with hot water. Bake 45 – 50 minutes covering the top with foil if it’s browning too much. Feeds 6.

butter – $2.38
all purpose flour – $1.25
cream – $1.12
corn – $0.50/ear
eggs (18 count) -$1.47
bread crumbs – $1.89
Total – $5.79

January 21, 2010 - Posted by | -vegetables, SIDE DISHES | , , , ,


  1. What’s the texture like? Is this like a southern corn pudding or more of a corn casserole? It sounds really good.

    Comment by Chris | January 23, 2010 | Reply

    • It reminds me of spoon bread Chris

      Comment by Kathy | January 23, 2010 | Reply

  2. that is fantastic,
    yummy blog,
    thanks for sharing…

    Comment by jingle | January 22, 2010 | Reply

  3. Thanks Sugar. Glad to see you are still here. 😉 Fortunately I was able to dodge that bullet for another month.

    Comment by Joni | January 21, 2010 | Reply

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