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Baked Fresh Corn

Source of Recipe


The New York Times Cook Book By Craig Claiborne






List of Ingredients



• 3-tablespoons butter
  
• 3-tablespoons flour
  
• 1 1/2 teaspoons salt
  
• Dash of freshly ground black pepper
  
• 1 1/2 cups thin cream( I use Half & Half)
  
• 2 1/4 cups cooked corn from the cob ( 8-9 ears)
  
• 3 beaten eggs
  
• 3/4 cup buttered bread crumbs
  
• Paprika
  






Instructions



1. Preheat oven to moderate(350 degrees F)
   
   
2. Heat the butter in a saucepan. Add the flour and blend with a wire whisk. Season with salt and pepper. Meanwhile, bring the cream to a boil and add all at once the the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Remove the sauce from the heat and add the corn. Slowly add the beaten egges, stirring constantly.
   
   
3. Pour the mixture into a grease five-six-cup casserole dish and top with the crumbs. Sprinkle with paprika and place in a shallow pan of hot water. Bake 45-50 minutes.