Ingredients
4
large eggs
4 tbsp
unsalted butter, melted
4 tbsp
condensed milk
1/3 cup(s)
whole milk
1/4 cup(s)
cornstarch
1/4 cup(s)
ground cornmeal
2
15.2 ounce cans whole kernel corn, drained
2
14.75 ounce cans cream-style corn, see notes 1
1 tsp
salt
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Directions 7 steps | 75 Minutes
Step 1
Preheat the oven to 375°F. Grease a 9x13 inch baking dish or a 3-quart casserole dish.
Step 2
Prepare two large bowls. Place the egg yolks in one bowl and the egg whites in the other bowl.
Step 3
In the bowl with the egg yolks, combine the melted unsalted butter, condensed milk, whole milk, cornstarch, ground cornmeal, drained corn kernels, cream-style corn and salt. Mix until well combined.
Step 4
With an electric mixer, whip the egg whites until stiff but not dry.
Step 5
Fold the egg whites into the corn mixture.
Step 6
Pour the corn mixture into the prepared baking dish and bake for 50-75 minutes, until golden on top and the center is set.
Step 7
Serve and enjoy!
Notes:
- For a gluten free experience, make sure to procure gluten free cream-style corn.
Nutrition Per Serving
View All CALORIES
272 FAT
10.5 g PROTEIN
7.7 g CARBS
40.8 g 
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