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Creamy Corn Pudding
• 4 tablespoons butter
• 1/2 cup self rising 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
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.