From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Melt butter in saucepan; stir in flour, salt and sugar. Cook until bubbly; add milk and cook, stirring constantly, until thick. Stir in corn. Remove from heat. With table knife, scrape cob to squeeze out any remaining juice and add to mixture. Stir in eggs and onions. Pour into well-buttered casserole and bake at 325 degrees about 45 minutes, or until slightly brown. Frozen white corn may be substituted for the fresh, but the fresh corn makes it even better.
SERVES: 6 - 8
- 1/4 cup butter
- 1/4 cup flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1-3/4 cups milk
- 3 cups fresh corn kernels, or 1-1/2 packages frozen white corn
- 3 eggs, beaten until frothy
- 1/3 cup chopped green onions
TO PREPARE:
Melt butter in saucepan; stir in flour, salt and sugar. Cook until bubbly; add milk and cook, stirring constantly, until thick. Stir in corn. Remove from heat. With table knife, scrape cob to squeeze out any remaining juice and add to mixture. Stir in eggs and onions. Pour into well-buttered casserole and bake at 325 degrees about 45 minutes, or until slightly brown. Frozen white corn may be substituted for the fresh, but the fresh corn makes it even better.
SERVES: 6 - 8
