Baked CornSweet creamed corn baked with accents of red and green peppers.
2 16-oz cans cream-style corn
2 eggs (or 1/2 C egg substitute)
2 Tbsp sugar
2 Tbsp flour
6 1/2 oz evaporated milk
2 Tbsp chopped red pepper
2 Tbsp chopped green pepper
In a medium bowl, mix all ingredients. Pour into greased 9" x 13" baking dish. Bake at 350° F for one hour. Serve hot. This can be rewarmed.
Submitted by Debby Shabo Wade
Recipe by Carlene Baugher
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