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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.
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Corn Recipe Index
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