Corn- Corn Casserole
Source of Recipe
Southern Living Annual 1999
List of Ingredients
About 4 ears fresh corn
4 eggs, separated
1 cup milk
2/3 cup (2.6 ounces) shredded Cheddar cheese
1/2 cup cracker crumbs
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried whole dillweed
1/4 teaspoon cream of tartarRecipe
Remove husks and silks from corn. Cut corn from cobs, scraping cobs to remove all milk. Measure 2 cups corn, and set aside.
Combine egg yolks, milk, cheese, cracker crumbs, butter, salt, pepper and dillweed in a large bowl; add corn, and stir well.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form; fold whites into corn mixture. Spoon into a lightly greased 1 1/2-quart casserole. Bake at 350 degrees for 40 minutes. Yield 4 to 6 servings.
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