Friday, August 22, 2014

creamed corn casserole

4 tablespoons of butter
4 tablespoons of flour
1 cup milk
1 cup heavy cream
1 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
4 eggs, beaten
8 ears corn, kernels cut off of the cob
Salt and pepper to taste
Preheat oven to 350 degrees F. Grease 13x9 casserole dish.

Melt the butter in a saucepan and add the flour. Cook over medium heat until the flour begins to brown. Add the milk and cream and cook until the liquids are warm, but not boiling; they may even begin to thicken up a bit. Add the cheese, corn, and cayenne. When the cheese has almost melted, slowly pour a ladle or two of the hot liquid over the eggs, stirring diligently, to temper the eggs and then add them back to the cream and corn mixture. Remove from heat and pour into casserole dish. Bake for forty minutes or until set.