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I had to really dig to find my mother's recipe for corn casserole. It has a very custardy texture. In fact she might have called it corn custard. I think I'll make it for old time's sake. My mother died in 1968.

If you google corn custard pudding casserole, some similar recipes come up.

I usually double things, not sure if I did this or not, haven't made it in years. Usually baked it in a 9-inch square glass dish but that seems too big for the amounts.

1 can cream style corn
2 eggs slightly beaten
3 Tablespoons melted butter
1 cup milk
salt and pepper to taste
1 tablespoon flour
1 sm green pepper, chopped

Combine eggs and corn. Blend flour, milk and melted butter (make a paste or stir in melted butter or won't be smooth). Stir into corn and add remaining ingredients. Bake at 325 for approximately 1-1/2 hour.

It doesn't require a water bath but I'd watch for doneness and take it out of the oven when set. It never curdled on me.

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My wish:

Now while I have that mess out if only I could find my recipe for almond marzipan bars. It had a cookie dough base maybe 3/8-inch thick, then a marzipan filling made with quality almond paste, not the Solo stuff), then I'd roll the remaining dough and cut in strips, lay over the marzipan in a lattice pattern and bake until marzipan a little puffy and top lightly golden. No sliced or chopped almonds. 9X13 baking dish. It was soooooo good.