“The flavor, the texture—this is what God expected when He sat down at His table.”
Dean Koontz's Best Baked Corn
- 1 cup milk
- 2 Tbsp butter
- 1 Tbsp sugar
- 2 Tbsp flour
- 1 15-oz can of corn (whole and drained)
- 2 eggs (well beaten)
Boil ¾ cup milk with butter and sugar. Dissolve flour in ¼ cup milk. Pour flour mixture into milk mixture to make a thin white sauce. Add to drained corn in a 1- to 1.5-quart Pyrex loaf pan. Mix in eggs. Bake 1 hour at 400°F.
Serves 4. Per serving: 220 calories, 10g fat, 125mg cholesterol, 370mg sodium,20g carbs, 7g protein
About the Author
Click here to read about Dean Koontz’s favorite Sunday Dinner memories and traditions.
Next up: Michelle Branch’s Thumbprint Cookies