This family favorite has been on my Thanksgiving table my whole life. It's easy to make and great to take to any holiday potluck, especially if you want to bring something unique. You can also double it if you're cooking for a larger group, which is what I did this time around. After 1 hour it was not done baking so I took it out after about 1hr 30min. You will be able to judge, it should be browned on the top and firm (not jiggly in the middle).
Serves: 6 Preparation: 10-15min 2 cans white shoe peg corn 3 eggs, beaten 3 tbsp. sugar 1/2 tsp. salt 1 tbsp. butter 1 tbsp. flour Drain juice form the 2 cans of corn and set aside. Melt butter in a saucepan. Add flour and juice from canned corn to the butter. Heat until it boils, stirring continuously. In a bowl mix eggs, sugar, salt and corn. Pour into a greased casserole dish. Pour hot sauce over the corn mixture. Stir thoroughly and dot with butter.
Bake at 350° degrees for 1 hour.
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