15-ounce can of whole kernel corn
1/3 cup flour
½ teaspoon freshly ground pepper
½ teaspoon ground nutmeg
½ stick butter, melted
2 cans of cream-style corn, 15 ounces each
Grated cheese (optional)
Butter a 9 X 13-inch casserole. Place a clean plastic bag* in a large bowl and spread it open so you can use a whisk in it. In the bowl put the juice from the whole kernel corn and the eggs. Working carefully so you don’t tear the bag, whisk liquid and eggs, gradually adding pepper, nutmeg and butter. Stir in corn and cream-style corn and pour into the casserole. Top with cheese if you wish. Discard bag. Bake 50 to 60 minutes, or until “set” at 350 degrees. Serves 6 as a vegetarian main dish or more as a side dish.
*A roasting bag or slow cooker liner works well for jobs like this.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her book, Cooking Aboard Your RV, 2nd Edition is available from (800) 274-9738.