Corn Casserole

10 ingredients
7 steps

Ingredients

  • about 4 ears fresh corn
  • 4 eggs, separated
  • 1 c. milk
  • 2/3 c. (2.6 oz.) shredded Cheddar cheese
  • 1/2 c. cracker crumbs
  • 1 Tbsp. butter or margarine, melted
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dried whole dill weed
  • 1/4 tsp. cream of tartar

Directions

  1. 1
    Remove husks and silks from corn.
  2. 2
    Cut corn from cobs, scraping cobs to remove all milk.
  3. 3
    Measure 2 cups corn and set aside.
  4. 4
    Combine egg yolks, milk, cheese, cracker crumbs, butter, salt, pepper and dill weed in a large bowl; add corn and stir well.
  5. 5
    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.
  6. 6
    Spoon into a lightly greased 1 1/2-quart casserole.
  7. 7
    Bake at 350° for 40 minutes.

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