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Cheesy Corn Pudding (Brooke)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 4 oz | butter |
| 1/4 cup | flour |
| 12 fl oz | milk |
| 1 1/4 tsp | salt |
| 1 tsp | dry mustard |
| 1 tbsp | sugar |
| 1/2 tsp | coarsely ground pepper |
| 1.5 cups | grated sharp cheddar cheese |
| 2 cups | uncooked fresh corn |
| 10 oz | frozen corn, alternative |
| 1 cup | soft, fresh bread crumbs |
| 4 | eggs, beaten |
Preheat oven to 170C
In saucepan, melt butter and blend in flour.
Gradually add milk, stirring, and cook over low heat until thick.
Remove from heat and add salt, mustard, sugar and pepper
Combine cheese, corn, bread crumbs and eggs. Add white sauce to corn mixture. Mix well.
Pour into buttered 2-quart casserole. Place casserole in hot water.
Bake for 1 hour and 15 minutes or until knife inserted in centre comes out clean.
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