My mother created this delectable dish for rare occasions. Friends always ask for the recipe when I serve it.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter, melted
- 1 (15 ounce) can creamed corn
- 2 tablespoons all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 pinch ground black pepper
- ½ cup evaporated milk
- 2 eggs, beaten
- 1 (10 ounce) can asparagus tips, drained
- ½ cup shredded Cheddar cheese, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
- Bake in the preheated oven until beginning to set, about 30 minutes.
- Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 909 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
These instructions were a bit strange with the way they said to layer everything and fold the asparagus into to the egg mixture. I cooked with it layered, and after 20 minutes, it looked like it was not cooking well. I stirred it all together and baked for a full hour. It turned out tasty, but I don’t know that I would try it again.
Made for four of us, everyone one absolutely loved it and asked for the recipe. I even put a layer of chicken on it, and doubled the egg and evaporated milk and flour and is perfect
I used 2% milk plus Cajun seasoning, fresh asparagus and a couple chopped green onions, but no butter or added sugar; it turned out great. Also cooked it in a 9 x 9 casserole dish sprayed with Pam in my toaster oven.