Corn Pudding

[Guest guest]

Corn Pudding

 

4 TB butter

1/2 cup all purpose flour

2 TB sugar

1 tsp. salt

1 cup milk

1 can (15 oz.) cream style corn

1 can (15 oz.) whole kernel corn, OR about 2 cups frozen thawed

3 eggs, separated

 

Heat oven to 350° F.

 

Melt butter in a sauce pan 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.