Corn Casserole #1
Source of Recipe
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Recipe Link: http://cookthink.com/blog/?p=464
Corn Casserole #1
1 medium Vidalia or other sweet onion, finely chopped
3 tablespoons unsalted butter
3 cups corn kernels (if using frozen, thaw and drain)
1 1/2 teaspoons salt
1 cup whole milk
2 eggs
2 tablespoons unbleached all-purpose flour
Preheat the oven to 350F. Grease an 8x8x2 inch baking dish.
Melt 2 tablespoons of the butter in a large saute pan over
medium heat. Pour the butter into a bowl and return the pan
to the heat.
Add the remaining 1 tablespoon of butter to the pan. When the
foam subsides, add the onions and cook, stirring often, until
soft and lightly browned, 4-6 minutes. Place in a large bowl.
Put 1/2 the corn in a food processor and pulse until it’s pureed.
Add the pureed corn, the remaining whole kernels and the salt
to the bowl with the onions.
In another bowl, whisk together the milk, eggs, remaining butter
and flour. Pour into the bowl of corn and onions. Stir well to blend.
Pour the mixture into the greased baking dish.
Place the dish on a baking sheet in case of spills, and bake for
50-60 minutes, until barely set in the center.
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