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.