When the first Florida corn appears in the grocery store in May I always make this recipe. The first corn is typically not good on the cob, but is fantastic prepared this way.
Silky Corn Casserole
originally from Cooking Light 1993
1 T margarine/butter
1/2 c sliced green onions ( I used chives this time)
2 1/4 c 1% milk
1 T plus 1 t sugar
1/2 t salt
1/4 t red pepper
1/3 c plus 1 T all purpose flour
2 eggs plus 3 egg whites, lightly beaten
3 1/2 c cut from the cob corn (about 7 ears) use only fresh, not frozen or canned
Melt margarine in a sauce pan over medium heat. Add green onions, saute 1 minute. Add milk and next 3 ingredients; cook 3 minutes or until hot (do not boil). Remove from heat, and set aside.
Combine flour and eggs in a bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in 1/2 c hot mixture; gradually stir in remaining hot milk mixture. Stir in corn; pour into a shallow 2 qt. casserole coated with cooking spray. Bake at 350 for 1 hour or until knife inserted in the center comes out clean.
Linked to Tasty Tuesday at Balancing Beauty and Bedlam
My kids (15 and 18 and know their own minds and are bigger than me so I can;t force them, heehee) don't like eggs, otherwise I would serve this, it looks yummy.
ReplyDeleteI love corn casseroles like this!! It looks awesome, thanks!
ReplyDeleteI can't wait for our corn to arrive at the farm stands. This looks divine!
ReplyDeleteI'd love it if you'd stop by for a visit.
:)
ButterYum
I have never tried a corn casserole - but I may just have to give this a try! Wow, it looks sooo very good! Thanks for linking with Tuesday Tastes! I am so happy to have you! People's Choice polls are open - head over and vote for your favorite when you have a chance!
ReplyDeleteHappy Day,
Jasey @ Crazy Dasiy
http://crazyjayzplace.blogspot.com/2010/05/tuesday-tastes-9.html
yum yum!
ReplyDeleteI adore corn casseroles! Thanks so much for linking up!