Fresh Corn Pudding

Name: Fresh Corn Pudding
Ingredients: 1/4 c. butter; 1/3 c. flour; 1 1/2 c. light cream; 2 eggs, separated; 1 tsp. salt; 1 tsp. Dijon mustard; 2 c. fresh corn, cut from the cob; 2 tsp. Worcestershire sauce; 1 Tbsp. chopped parsley; 1 c. soft buttered bread crumbs, cubed; cayenne pepper to taste

11 ingredients

7 steps

Ingredients

1/4 c. butter
1/3 c. flour
1 1/2 c. light cream
2 eggs, separated
1 tsp. salt
1 tsp. Dijon mustard
2 c. fresh corn, cut from the cob
2 tsp. Worcestershire sauce
1 Tbsp. chopped parsley
1 c. soft buttered bread crumbs, cubed
cayenne pepper to taste

Directions

1

Preheat oven to 350°.
2

Melt the butter in a saucepan; stir in the flour and gradually blend in the cream.
3

Bring to a boil, stirring.
4

Beat the egg yolks lightly and add with the salt, mustard, cayenne, corn, Worcestershire sauce and parsley.
5

Beat the egg whites until stiff but not dry and fold into corn mixture. Turn into a greased casserole.
6

Top with the crumbs and bake 30 minutes or until lightly browned.
7

Serves 6.