Combine the flour, sugar and corn in a 3 quart bowl. 

Measure the ½ cup milk in a 2 cup liquid measuring cup.  Add the eggs to the milk and mix with a fork to combine.  Add to corn along with the vanilla and the melted butter.  Make sure to stir the mixture while you add the hot melted butter.

Pour into a casserole and bake at 425F for 35 minutes or until golden and a knife inserted into the center comes out moist but clear.

NOTE: This recipe can be doubled or quadrupled but figure on a little more baking time- up to one hour.

Tina’s Tidbits:

Defrosted frozen corn or even fresh corn can be used for this recipe however canned corn is the most reliably sweet corn because it is processed shortly after picking.

Melting butter in a mug or glass measuring cup with a handle will give an older child something to hold on to when removing the hot butter from the microwave.  Make sure that the mug’s handle doesn’t heat up in the microwave.  Some mugs do and become hotter than the liquid they contain.

If a child is old enough to read, they are old enough to make this recipe with little supervision but make sure an adult removes the casserole from the oven.

Unless you are making this for a small dinner, double the recipe…it is that good!

Kitchen Conversations:

If your relatives came from Romania did they eat Mamaliga (cornmeal mush or cakes) when they came to this country?  Why would an immigrant continue to make foods from home?  Why would an immigrant never make childhood dishes again?

What’s your favorite way to eat corn?

Source: Entree to Judaism For Families