Make a creamed corn casserole with me!

Creamed corn casserole This recipe was great, all from scratch and coming together in just one bowl! A definite side dish staple for any season! Ingredients: 1/2 cup salted butter 1/4 cup all purpose flour 1/4 cup light brown sugar 2 eggs, well beaten 1 cup whole milk (I used half heavy cream half water) 1 (15.25-oz.) can whole kernel sweet corn, drained 1 (14.75-oz.) can creamed-style sweet corn 1/4 teaspoon salt 1/2 teaspoon ground black pepper the process: Preheat oven to 350 degrees. In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients. Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk. Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper. Pour into a shallow 8x8" baking dish. I sprinkled granulated sugar in top Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm. Those crispy edges are the best part!