View Full Version : Baked Fresh Corn

September 3rd, 2006, 10:55 AM
(6 servings)

3 Tbsp butter
3 Tbsp flour
1-1/2 teaspoons salt
Dash of freshly ground pepper
1-1/2 cups half-and-half cream
2-1/4 cups cooked (6 to 6 plump ears) corn cut from the cob
3 beaten eggs
3/4 cup buttered breadcrumbs

Preheat oven to 350 F.

Heat butter in a saucepan, add flour and blend with wire whisk. Season with salt and pepper. Meanwhile, bring the cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Remove sauce from heat and add the corn. Slowly add the beaten eggs, stirring constantly.

Pour mixture into greased 5- to 6-cup casserole and top with breadcrumbs. Sprinkle with paprika and place in a shallow pan of hot water. Bake 45 to 50 minutes.


Corn and Cheese Pudding

Add 1 cup grated sharp cheddar cheese and 1 teaspoon dry mustard to the white sauce. Stir until cheese melts before adding the corn.