(
Ingredients:
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup milk
- 1 can (approx. 15 ounces) cream-style corn
- 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
- 3 eggs, separated
Preparation:
Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
Bake for about 45 minutes.
Serves 6.
More Corn Casserole
Corn Casserole with Bacon
Corn Casserole with Tomatoes
Ham and Corn Casserole
Shoepeg Corn Casserole
Creole Corn Casserole
Corn and Rice Casserole
Cheddar Corn Casserole
Corn Casserole with Hot Dogs
Corn Casserole with Cheddar Cheese
Scalloped Corn Casserole
Kim's Corn Casserole
Judy's Corn Casserole
Corn Pudding with a Sweet Topping
Corn Recipe Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
