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Corn Casserole

October 2008
Corn Casserole

by 9 people

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Makes: 8 servings

Prep: 25 mins

Bake: 45 mins

Ingredients
  • 3 large eggs, separated
  • 1 2/3 cups milk
  • 2 1/2 cups fresh corn kernels, cut from about 4 ears
  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups shredded cheddar cheese (5 ounces)
  • 1 rib celery, chopped
  • 1/2 white or yellow onion, chopped (3/4 cup)
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • Paprika, for sprinkling
Directions
  1. Grease a 2-1/2-quart shallow casserole dish. Preheat the oven to 350 degrees . In a medium bowl, beat together the egg yolks and milk for 1 to 2 minutes. Mix in the corn, 1 cup breadcrumbs, 3/4 cup cheese, the celery, onion, butter and salt.
  2. Using an electric mixer, beat the egg whites at medium speed for 1 minute, then beat at high speed just until stiff, 1 to 2 minutes. Fold the egg whites into the corn mixture, then scrape into the prepared casserole dish. Top with the remaining 1/2 cup cheese and 1/2 cup breadcrumbs and sprinkle with paprika. Bake until puffed and golden, about 45 minutes.
Tip Pair with:
  • Washington Hills Chardonnay 2006 (Washington), Frei Brothers Chardonnay Reserve Russian River Valley 2007 (California)