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Corn Pudding

Yield 12 servings


  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 6 eggs, separated
  • 3 cups fresh corn scraped from cob

How to Make It

  1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and paprika.

  2. Gradually stir about one-fourth of white sauce into egg yolks; add yolk mixture to remaining sauce, stirring constantly until thickened.

  3. Combine sauce and corn in a medium mixing bowl; stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold into corn mixture.

  4. Gently pour mixture into a greased 2-quart casserole. Bake at 350° for 50 minutes or until center seems set. Serve immediately.

Oxmoor House Homestyle Recipes