Around the holidays, the Los Angeles Times Parade section had a little piece about one of Dean Koontz’s favorite dishes that his wife makes. It’s simple, quick and easy; made with canned corn. Because of the nostalgic feelings associated to Corn in a Cup, this comes second in my favorite corny dishes. Sadly, Corn on the Cob isn’t always so perfect, and I’m just not a die-hard cornbread fan (but it’s growing on me more!). I do still have to try out cream of corn soup someday!
1 cup milk
2 tablespoons butter
1 tablespoon sugar
2 tablespoons flour
1 15-oz can of corn –whole and drained
2 eggs, beaten
Boil 3/4 cup milk with better and sugar.
Dissolve flour in 1/4 cup milk. Pour flour mixture into milk mixture to make a thin white sauce.
Add to drained corn in a 1- to 1.5 quart Pyrex loaf pan. Mix in eggs.
Bake for 1 hour at 400 F.