Post by marlaoh on Nov 20, 2002 7:00:31 GMT -6
Cinnamon Corn
1/2 cup margarine
1/2 cup white sugar
1/4 cup all-purpose flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained
1/4 cup white sugar
1 teaspoon ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
2 In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
3 Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.
Makes 4 to 6 servings
1/2 cup margarine
1/2 cup white sugar
1/4 cup all-purpose flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained
1/4 cup white sugar
1 teaspoon ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
2 In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
3 Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.
Makes 4 to 6 servings