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| BAKED CORN CUSTARD | |
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6 tbsp. butter 1 med. onion, chopped 1 c. diced celery 3 tbsp. flour 2 c. milk 1 tsp. sugar Salt and pepper to taste 1 c. fresh bread crumbs (1 slice) 1 c. grated Cheddar cheese 1 lg. can drained whole kernel corn 2 eggs, lightly beaten Preheat oven to 350 degrees. Grease 2 quart casserole. Melt 3 tablespoons butter in saucepan, cook onion and celery 5 minutes (do not brown). Sprinkle with flour, gradually stir in milk, cook until thickens. Remove from heat, stir in cheese, corn, eggs and sugar. Season with salt and pepper. Pour into casserole, sprinkle with bread crumbs dotted with remaining butter. Bake 35 minutes at 350 degrees. Serves 6. | |
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Minor adjustments: I use frozen corn, a little less than 2 cups of kernels. For seasoning, my favorite is 1/2 tsp of Mrs. Dash table blend and 1/2 tsp Lawry's season salt. I also use whole grain bread crumbs. My family loves it.