Corn Custard Casserole

I’m thinking this could be the beginning of a series, “In the Kitchen with Lloyd”, because I’m a firm believer that if you eat – you should know how to cook. On Saturday, he made this side dish to accompany the pork chops we were having for dinner. There are a lot of delicious, filling, and easy to make recipes out there – which is something that we’ll be exploring together. By the way, Lloyd’s corn custard casserole was magnificent!

• 1/2 cup butter, melted and cooled
• 1/4 cup flour
• 2 tablespoons granulated sugar
• 2 large eggs, beaten
• 1 cup milk
• 1 – 15.25 oz. can whole kernel sweet corn, drained
• 1 – 14.75 oz. can cream style sweet corn
• 1/2 teaspoon salt
• pepper to taste

1. Preheat oven to 350º.
2. In a large bowl, whisk the flour into the butter until it’s well incorporated, then add the sugar, eggs, and milk.
3. Stir in the corn and cream style corn, add the salt and pepper.
4. Pour into an 8″ x 8″ baking dish, and bake uncovered for 1 hour and 15 minutes until the center is set and the casserole is brown on top.