Recipe - Home Style Corn Pudding

2 tablespoon Butter, or margarine
3 tablespoon Flour
1 One fourth cup Skim milk, or lowfat milk
1 cup Cheese (sharp cheddar, for
example), grated
30 ounce Canned corn niblets or
3 cup Corn kernels, fresh, or
frozen
1 cup Bread crumbs, soft, fresh
Salt, to taste
1 teaspoon Dry mustard
One half teaspoon Sugar
One half teaspoon Black pepper, freshly ground
2 Egg whites, and
3 Eggs, whole, beaten
1 cup Ham, cooked, minced

Preheat the oven to 325 degrees. Melt the butter or margarine in a
saucepan. Stir in the flour. Cook the roux for a minute or so. Gradually
add the milk, stirring constantly over low heat until slightly thickened.
Remove from the heat. Stir in the rest of the ingredients. Mix well. Pour
into a greased (2 qt.) casserole. Set the casserole in a pan of hot water.
Bake for 1 One fourth hours or until a knife inserted in the center comes out
clean.

Posted to EATL Digest 20 Jan 97 by Joel Ehrlich Joel.Ehrlich@SALATA.COM
on Jan 21, 1997.