Corn Casserole Adapted from Wilcox Farms   From Every Day with Rachael Ray October 2008 SERVES 6 to 8 Prep Time: 25 min Bake Time: 45 min 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 1. Grease a 2 1/2-quart shallow casserole dish. Preheat the oven to 350°. 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.

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