Quick Corn Casserole |
| 4 servings:: 1 Cup Biscuit Mix 3 Tablespoons butter or margarine 2 Cups whole kernel corn 2 Tablespoons flour 1 Cup evaporated milk 1 Tablespoon sugar 2 eggs 1/8 teaspoon pepper 1/4 teaspoon salt |
8 servings: 2 Cups Biscuit Mix 1/3 Cup butter or margarine 4 Cups whole kernel corn 1/4 Cup flour 1 Large can evaporated milk 2 Tablespoon sugar 3 eggs 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 Cup water or corn liquid |
Cut butter into biscuit mix. Set aside for topping. If using frozen corn, thaw it. If using canned corn, drain it. Place all ingredients except corn and topping into blender. Blend 5 seconds, until egg is incorporated. Add corn and blend 3 seconds. Some large pieces of corn should remain. DO NOT OVERBLEND. Pour corn mixture into buttered 9 x 9 inch casserole dish. (8 servings use a 9 x 13 dish.) Sprinkle on topping. Bake at 350 degrees for 30 minutes (8 servings bake for 45 minutes), until knife inserted in center comes out clean.
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