Typically I use this recipe at Thanksgiving, but with summer upon us there's no reason you can't use fresh - just make your own creamed corn and use the same volume as the canned variety! (now don't get all "organic" on me...yes, sometimes we have to use canned veggies instead of fresh due to season or time constraints!)
For my friends on gluten free diets - I've played with using cornstarch to replace the flour and increasing eggs to 5 - seems to do ok!
1 stick melted butter
4 eggs, beaten
1 17 oz cans of creamed corn
1 17 oz can of sweet corn kernels
2 5 oz cans evaporated milk
1 Tablespoon sugar
6 Tablespoons Matzo meal
1 1/2 Teaspoons kosher salt
1/8 Teaspoon Cayenne pepper
Preheat oven to 350 degrees
"Pam" a 2 quart casserole dish
Melt butter (I usually just use the microwave)
In a mixing bowl combine milk, eggs, sugar, salt, cayenne and beat well, add butter. Stir in creamed corn and sweet corn kernels and Matzo meal, mix well.
Pour into casserole and set in a pan filled with hot tap water about 1/2 way up the side of the dish.
Bake 1 1/2 hours or until set.
Serve hot, room temp or even cold!
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