Corn Cheese Casserole
1 sleeve (36) saltine crackers, crushed
1 teaspoon dry mustard
3 eggs separated
1 cup milk, scalded
1/4 teaspoon hot sauce
1 1/2 cups shredded Cheddar cheese
1 tablespoon butter, melted
1 can (1 pound) cream-style corn
Preheat oven to 325 F
Butter a 1 1/2 Quart dish
Combine cracker crumbs and mustard
Beat egg yolks will
Pour several tablespoons of scalded milk into egg yolks to temper.
Gradually add tempered yolks to rest of scalded milk, whisking, while pouring; add hot sauce.
Add crumb mixture, cheese, butter and corn, mix well.
Beat egg whites until stiff, but not dry; fold into mixture.
Pour into prepared dish.
Bake 40 minutes or until golden brown and slightly firm to the touch.
8 servings.
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