2 Tbsp. cornstarch
2 Tbsp. butter
1 tsp. salt
1 tsp. pepper
2 (11 oz.) cans sweet white and yellow corn,
drained (reserving 1/4 cup liquid)
1/2 cup maple syrup
2 tsp. vanilla
2 eggs, slightly beaten
Preheat oven to 350
Whisk milk and cornstarch together in a small bowl. Add to a small
saucepan and simmer until slightly thick and creamy, whisking
Add 2 Tbsp. butter and whisk until melted.
Add salt and pepper.
Remove from stove and let cool slightly.
In a large bowl pour in milk/cornstarch mixture. Add sweet corn and
liquid. Mix thoroughly.
Add maple syrup, beaten eggs, and vanilla.
Pour into a greased casserole dish. Bake for 35-40 minutes until
casserole is set and bubbling.
Cool slightly before serving.