Recipe of the Month: Baked Corn Casserole

by GRP biathlete Margie Freed

This recipe is easy to put together but tastes great and fits well with many Thanksgiving spreads. As a young child who wasn’t very adventurous to try different flavors, the baked corn dish at Grandma’s house was something I could look forward to at the holidays. This, and of course the pumpkin pie. If you try this recipe and like a little more flavor, you might try adding some condiments on top. Ketchup for the midwestern spice level, or Vermont Maple Sriracha for those looking for a more.  

Ingredients:

2 cans of creamed corn (30-32 oz.)
1 can of evaporated milk (15-16oz.)
4 eggs, beaten

Instructions:

Grease a bread pan, add all ingredients, and mix. Bake in the oven for 1.5 hours starting at 325°F and increasing to 350°F after 45-60 minutes. Let cool and enjoy! 

This dish is best served day of, but can be made ahead of time and reheated.