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Categories:Viewed: 117 - Published at: 4 years ago
Ingredients
- 16 oz. can whole kernel corn
- 16 oz. can cream-style corn
- 4 eggs, separated
- 1/4 c. sugar
- 1/4 c. cream or evaporated milk
- 1/4 c. flour
- 6 Tbsp. butter, melted
- 1 tsp. salt
- pepper, if desired
Method
- Preheat oven to 350°.
- Butter a 2-quart casserole dish.
- Beat egg whites until stiff; set aside.
- In casserole dish, beat egg yolks with cream.
- Stir in flour, sugar, salt and pepper.
- Add corn and butter and mix.
- Fold in egg whites.
- Pour into prepared pan and sprinkle top with paprika; bake for 45 to 60 minutes.
