Creamy Corn Casserole
by Daphne Quinn
This recipe is really easy, ideal for any tailgating party
4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 can (15 ounces) cream-style corn
1 can (15 ounces) whole kernel corn, or about 2 cups frozen corn, thawed
3 eggs, separated
3/4 cup corn flake crumbs or buttered bread crumbs.
Heat oven to 350°.
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. During last 10 minutes of baking, evenly cover top of casserole with crumbs.
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