Home style corn pudding

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter, or margarine
3 tablespoons Flour
1¼ cup Skim milk, or low-fat milk
1 cup Cheese (sharp cheddar, for example), grated
30 ounces Canned corn niblets -or-
3 cups Corn kernels, fresh, or frozen
1 cup Bread crumbs, soft, fresh
Salt, to taste
1 teaspoon Dry mustard
½ teaspoon Sugar
½ teaspoon Black pepper, freshly ground
2 Egg whites, and
3 Eggs, whole, beaten
1 cup Ham, cooked, diced

Directions

Preheat the oven to 325 degrees. Melt the butter or margarine in a saucepan. Stir in the flour. Cook the roux for a minute or so. Gradually add the milk, stirring constantly over low heat until slightly thickened.

Remove from the heat. Stir in the rest of the ingredients. Mix well. Pour into a greased (2 qt.) casserole. Set the casserole in a pan of hot water.

Bake for 1¼ hours or until a knife inserted in the center comes out clean.

Posted to EAT-L Digest 20 Jan 97 by Joel Ehrlich <Joel.Ehrlich@...> on Jan 21, 1997.

Related recipes