Corn casserole

Posted 11/5/18

By: Mary John Resch

I tried this recipe several weeks ago and I really enjoyed it. I used fresh corn when I prepared this and scraped the cobs after I cut off the corn like I would if I were …

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Corn casserole

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Posted

By: Mary John Resch

I tried this recipe several weeks ago and I really enjoyed it. I used fresh corn when I prepared this and scraped the cobs after I cut off the corn like I would if I were making cream style corn. I baked the casserole in an 8×8 casserole when I made this. The leftovers were very tasty although they of course did not have the puffiness that you have when it first comes out of the oven.

  CORN CASSEROLE
2 cups corn, fresh or frozen
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon sugar
2 generous tablespoons grated Parmesan cheese
2 teaspoons chopped chives (more if you’re using
fresh  chives

Preheat oven to 350 degrees.
Melt butter in a saucepan; remove from heat and blend in flour, sugar and salt. Return to heat and slowly stir in milk and stir constantly until thickened. Add corn and slightly beaten eggs. Place mixture in buttered 2-quart casserole and sprinkle with Parmesan and chives.
Bake in 350 degree oven for 30 minutes.

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