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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 cup butter or margarine |
1/2 cup all-purpose flour |
2 cups milk |
2 teaspoons salt |
1 teaspoon pepper |
1/2 teaspoon paprika |
6 eggs, separated |
3 cups fresh corn scraped from cob |
Directions:
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and paprika.
2. Gradually stir about one-fourth of white sauce into egg yolks; add yolk mixture to remaining sauce, stirring constantly until thickened.
3. Combine sauce and corn in a medium mixing bowl; stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold into corn mixture.
4. Gently pour mixture into a greased 2-quart casserole. Bake at 350° for 50 minutes or until center seems set. Serve immediately.
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