This recipe is an old family favorite. My maternal grandmother used to make this every year for Gratitude Day and it was my favorite thing on the table next to the mashed potatoes. But when I made it later and followed the recipe exactly, it didn't taste good to me. So I've modified it from the original a little, making it Gluten-Free and much better in taste.
Ingredients
2 Tbsp coconut oil
1 1/2 Tbsp gluten-free 1:1 baking flour
1 cup milk
2 cups cooked or canned corn
1 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1/8 tsp pepper
Pinch of mace and parsley
Directions
In a large sauce pan, melt shortening over medium heat and add the flour. Mix well.
Add the milk, increase the heat to medium-high, and gradually bring the mixture to a boil, stirring constantly so it doesn't burn.
Add the corn, sugar, salt, pepper, mace, and parsley, and mix until thoroughly distributed. Heat completely, then remove from the burner.
Add beaten eggs and mix well until evenly combined.
Pour mixture into a greased 9x9 baking dish and bake at 350 F (177 C) for 25 minutes. Let cool for 10 minutes before serving.
Makes 6-8 servings. To double the recipe, use a greased 9x13 inch pan.