RECIPE: A favorite side dish with ham
I don't post recipes often, but I sure do copy and paste!! I thought I'd contribute one, for a change. I've made this over the years - it's from the Virginia House in Lexington, Virginia (printed in a column by Jane & Michael Stern of Roadfood fame). It's very delicate and custardy.
Since it's just the 2 of us this Easter, I'm going to cut the recipe in half (it works well halved) and serve it with the ham, my sister-in-law's apple chutney and some asparagus, I think. Although those pineapple casseroles sound awfully darn good!!!
2 (15 ounce) cans creamed corn
2 (10 ounce) packages frozen corn niblets, defrosted
1/4 cup flour
1 teaspoon salt
4 eggs, beaten
1 cup cream
1/2 cup butter, melted
2 tablespoons sugar
3/4 teaspoon cinnamon
Preheat oven to 350 degrees.
Combine creamed corn, defrosted niblets, flour, salt, beaten eggs, cream and melted butter. Mix well and pour into a 9" x 12" casserole pan. Bake uncovered for 35 minutes. Mix sugar and cinnamon. Sprinkle on top. Bake uncovered 30 minutes more.