June’s Scalloped Corn

Name: June’s Scalloped Corn
Ingredients: 3 eggs, separated; 3 tablespoons unsalted butter, melted; 1 can (16 to 17 ounces) cream-style corn; 1 cup milk; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons sugar; 1 tablespoon cornstarch

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

One of Julee’s cravings, this corn dish—not quite a pudding, not quite a soufflé—is light and wonderful.

Ingredients

1 can (16 to 17 ounces) cream-style corn
1 cup milk

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F. Butter a 2½-quart ovenproof casserole.
In a large bowl, stir together the corn, milk, egg yolks, butter, sugar, cornstarch, salt, and pepper.
Beat the egg whites in another bowl until stiff but not dry. Fold them in