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Milk Baked Corn

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"Sweet corn is kicked up a bit with spices as it cooks in a yummy milk bath. I like this served with poultry or any lemony grilled fish fillets."

List of Ingredients

â—¦ 3 tablespoons butter
â—¦ 1 small red bell pepper, seeded and chopped
â—¦ 1 large shallot, peeled and chopped
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 teaspoon garlic salt
â—¦ ¼ teaspoon paprika
â—¦ ¼ teaspoon dry mustard
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon black pepper
â—¦ 1 large egg yolk
â—¦ 1 cup milk or half-and-half
â—¦ 2 cups fresh whole kernel corn
â—¦ â…” cup plain dry bread crumbs


Recipe

Preheat the oven to 400 degrees. Lightly grease a 1 ½-quart baking dish.

Melt the butter in a large skillet over medium heat. Add the red peppers and shallots and cook 5 to 7 minutes. In a small bowl combine the flour, garlic salt, paprika, dry mustard, cayenne, and pepper. In another small bowl lightly beat the egg yolk.

When the red peppers and shallots are softened, stir in the flour mixture and cook 1 minute longer. Gradually add the milk and bring to a boil, stirring constantly.

Slowly stir ¼ cup of the hot milk mixture into the egg yolk to temper it. Add the egg mixture and the corn into the skillet, stirring to combine. Transfer to the prepared baking dish and top evenly with the bread crumbs.

Bake 25 to 28 minutes or until golden brown and bubbly. Let stand 5 minutes before serving warm.

Makes 6 servings